Best Macaroni Cheese Recipe

This creamy dish is a favorite with children and can be served as a main meal or as a side dish by adjusting the portions.



  • Béchamel Sauce
  • 40g butter
  • 40g plain flour
  • 600ml full cream milk
  • salt, pepper, and nutmeg to taste
  • 1 egg yolk
  • 160g grated Emmental, Comtè
  • Cheddar, Gouda or other stringy cheese
  • 280g macaroni


Method Bèchamel Sauce

  1. Melt butter over low heat in a saucepan.
  2. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.
  3. Pour in cold milk stir and season to taste. Cook over medium heat until thick, stirring occasionally with a wooden spatula.
  4. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.


  1. Cook the macaroni in salted water according to package instructions. Drain well.
  2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.
  3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.
  4. Bake for around 20mins or until the top is golden brown. Serve warm.

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