Mum's Macaroni And Cheese

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There is NOTHING like homemade mac & cheese- I consider my mum's recipe to be sheer perfection. The trick is to buy good, sharp cheddar (if you're in the UK, Netto has a surprisingly cheap 99p version)- it will make all the difference.

Preparation time: 1 1/4 hour
Cooking time: 40 min.


Dietary guidance: v 

Tags: main ยท


1/2 lb. macaroni
1/2 c. margarine
1/3 c. flour
2 t. dry mustard
2 t. salt
5 c. milk
1 lb. (4 c.) sharp cheddar cheese, grated
worcestershire to taste, usually 1-3 T.


Cook pasta and drain. Melt the flour and stir the flour in slowly over a low/medium heat (makes a basic roux). Add mustard and salt. Gradually add milk, about a cup at a time. Cook till thickened slightly and bubbly. Remove from heat. Add 3 c. cheese. Add worcestershire sauce. Stir until melted. Put macaroni in a grease 9 by 13 pan, pour cheese mixture over top and stir to mix. Sprinkle with reserved cheese. Bake at 375 for 40 minutes.

If you're fond of the crunchy cheese on top, you can divide it into two pans, grate some more cheese, and double the crunch-making surface area. The baking time might be slightly less, but not by much.

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