River Wissey Lovell Fuller

Macaroni Cheese

February 2008

A delicious meat-free recipe form the Village Kitchen


175g / 6oz macaroni

40g / 11/2oz margarine

40g / 11/2oz flour

1/2 level teaspoon mustard

1/2 teaspoon Salt & Pepper mix

450ml / 3/4 pint milk

175g / 6oz grated cheese


Cook macaroni in fast-boiling salted water for 15 minutes. Drain well.

Melt margarine, stir in the flour and cook for 2 minutes. Add mustard and Salt & Pepper mix. Stir in milk gradually. Bring to the boil and stir over heat for 2 minutes as it thickens. Remove from heat and beat in 125g / 4oz of the grated cheese.

Add macaroni, pour into a greased, oven-proof dish and sprinkle with the remainder of the cheese.

Bake in the centre of a moderately hot oven, Gas 5, 375 degreesF, 190 degreesC, for 15 to 20 minutes until beginning to bubble and turning golden.


Add 2 tablespoons of fresh white breadcrumbs to the last 50g / 2oz of cheese before sprinkling on top. This makes it crisp.

Or, as a garnish, for the last 10 minutes of cooking time, put slices of skinned tomato on top, brushed with a little oil or melted fat.

Or, in step 3 of the method above, add 125g / 4oz cubed ham or cooked bacon, and small tin of sweetcorn with peppers.

The Village Kitchen

Copyright remains with independent content providers where specified, including but not limited to Village Pump contributors. All rights reserved.