Macaroni and Three Cheeses

    1 hour 5 minutes

    One of the great comfort foods, macaroni cheese makes splendid eating when prepared with a blend of good cheeses.

    11 people made this

    Serves: 6 

    • 1 1/2 cups macaroni
    • 60g butter
    • 1/2 cup plain flour
    • 4 cups milk or a mixture of milk and thick cream
    • 1/4 teaspoon mustard powder
    • salt
    • pinch of cayenne pepper
    • 1 cup grated mature Cheddar cheese
    • 1 cup grated Gruyère cheese
    • 1/2 cup grated Parmesan cheese
    • 2 tomatoes, sliced
    • celery leaves, to garnish

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat the oven to 200 degrees C. Bring a large saucepan of lightly salted water to the boil. Add the macaroni and cook, uncovered, at a rolling boil for about 12 minutes, or as directed on the packet.
    2. Meanwhile, melt the butter in a saucepan, stir in the flour and cook on low heat for 1 minute. Gradually stir in the milk, or the milk and cream. Bring to the boil over medium heat, stirring continuously until the mixture thickens. Remove the pan from the heat and season the sauce to taste with mustard powder, salt and cayenne pepper. Add the Cheddar and Gruyère cheeses to the sauce and stir until the cheeses have melted.
    3. Drain the macaroni well, then mix into the sauce and pour into a large, shallow ovenproof dish. Sprinkle the Parmesan cheese on top and cook in the centre of the oven for 35 minutes, or until the top is golden and bubbling.
    4. Arrange the tomato slices on top and return to the oven for 5 minutes. Garnish with celery leaves and serve with a celery, walnut and watercress salad.

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    Reviews in English (2)


    I made this for dinner tonight and everyone enjoyed it. I used elbow macaroni and omitted the celery leaves. I decided to add sausage to the mix at the last moment at the request of my 8 year old daughter.  -  18 May 2013


    Just as I remember it tasting!  -  18 Oct 2010