Real Baked Macaroni and Cheese

    1 hour 25 minutes

    If you've never made real oven baked macaroni and cheese, I urge you to give this a try. It's a little more work but the results are fantastic.

    25 people made this

    Serves: 8 

    • 500g macaroni
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1 (375g) can evaporated milk
    • 1/2 cup (125ml) water
    • 1 pinch chilli flakes, or to taste
    • 1 pinch ground nutmeg, or to taste
    • salt and pepper to taste
    • 1/2 cup tinned chickpeas, rinsed and drained
    • 1/2 cup dry bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1 cup mashed sweet potatoes
    • 1 cup sour cream
    • 2 1/2 cups grated sharp Cheddar cheese, divided
    • 2 tablespoons butter

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat an oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. Place the chickpeas into a blender. Cover and puree until smooth. Scrape the puree into a small bowl and stir in the bread crumbs and Parmesan cheese; set aside.
    3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still very firm to the bite, about 5 minutes. Drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
    4. Meanwhile melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
    5. Gradually whisk the evaporated milk and water into the flour mixture and bring to a simmer over medium heat. Season to taste with chilli flakes, nutmeg, salt and pepper. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
    6. Once the sauce has thickened whisk in the sweet potatoes and sour cream; return to a simmer. Whisk in half of the Cheddar cheese until melted. Stir in the macaroni until well coated with the sauce then pour half into the prepared baking dish. Sprinkle the remaining cheese on top then cover with the remaining macaroni. Smooth the top then dot with the chick pea mixture and the remaining 2 tablespoons of butter.
    7. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 30 to 40 minutes. Allow the dish to rest for 5 minutes before serving.

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    Reviews in English (19)


    Dianne, thank you!!! My husband and I really enjoyed this dish. I scaled it back to 4 servings and still filled a large casserole dish. I made a few changes, and it was excellent: cornstarch instead of flour/butter roux, cayenne powder instead of red pepper flakes, Italian-seasoned bread crumbs instead of plain, fat-free evaporated milk and fat-free sour cream, and sprayed the top of the casserole with non-stick cooking spray instead of dotting with butter. After it baked for 30 minutes, I switched to broil on Low for a couple minutes to brown the topping and make it crispy. I will be making this again for Christmas eve, but with 8 servings this time for the family. THANK YOU AGAIN!  -  20 Dec 2009  (Review from Allrecipes USA and Canada)


    Very good. The kids liked it and the men did too. It took me a while to make it though. I had to boil and then mash the sweet potatoes. I would make it again and recommend it to others.  -  01 Dec 2008  (Review from Allrecipes USA and Canada)


    This was very good, but the kids didn't accept the topping as well as I'd hoped. The littlest ones seemed to discern in between the "good" and "bad" parts, but I thought it was good. Definitely made me feel better about eating so much cheese. I will make this again very soon, but I will probably change up the topping a little.  -  06 Nov 2008  (Review from Allrecipes USA and Canada)