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Family Baked Macaroni Cheese HT MC 35mins

Serves 4    Vegetarian Pasta Main Course Eggless

This is a firm favourite with young and old alike. This version is made more interesting by the crunchy topping. For a non-vegetarian meal, serve with rashers of crispy bacon.

275g/10oz Short Macaroni
50g/2oz Butter
50g/2oz Flour
540ml/18fl.oz. Milk
Salt and Pepper
A large pinch Cayenne
175g/6oz Cheddar Cheese, grated
25g/1oz Fresh Breadcrumbs


1. Preheat the oven to. 190C, 375F, Gas Mark 5. Bring a large pan of heavily salted water to the boil, add the macaroni and cook for 8 minutes or until just tender.

2. Melt the butter in a pan, add the flour and cook for 1-2 minutes. Gradually add the milk, little by little, stirring all the time and cook gently until the sauce thickens.

3. Remove from the heat and stir in 100g/4oz of the cheese, salt, pepper and cayenne. On a plate, mix together the breadcrumbs and remaining cheese.

4.  Once cooked, drain the macaroni well and return to the rinsed out pan over a very low heat. Add the cheese sauce and stir to mix thoroughly.

5. Pour the macaroni mixture into a shallow flameproof dish, top with the breadcrumb mixture and bake in  for 15-20 minutes until the top is browned and crisp.

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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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