Best-ever macaroni cheese

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article
PHOTO: Haarala Hamilton Photography
PHOTO: Haarala Hamilton Photography

This is hands down the best macaroni cheese recipe out there. It works well heated directly from frozen and is a sure-fire crowd-pleaser. The topping adds extra uber-cheesy comfort. You could add cooked bacon or mushrooms to the recipe, but I love it as is. And don’t worry about adding Dijon mustard for children – mine love it!

1. Cook the pasta in a large pot of boiling water according to the packet instructions, for about 8-9 minutes, until al dente.

2. Sauce Melt the butter in a large saucepan over low heat, stir in the flour until the mixture forms a roux and cook for about 5 minutes, stirring constantly. Then gradually add the milk, a little at a time, whisking constantly until incorporated and the sauce is smooth and thick.

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()