Cook Well for Less

Macaroni Cheese

A familiar, creamy macaroni cheese made as a generous batch so 600 g can become a crisp-topped vegetable pasta bake.

Prep
10 mins
Cook
30 mins
Total
40 mins
Difficulty
easy
Serves
2
Illustration: Creamy macaroni cheese with a golden topping and a spoon lifting curved pasta from an ovenproof dish
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 300 g dried macaroni
  • 50g butter
  • 600ml milk
  • 30 g for the topping and 150 g for the saucegrated

Optional extras

  • 1 tsp mustard
Equipment
  • large saucepan
  • saucepan
  • colander
  • wooden spoon or whisk
  • ovenproof dish
  • shallow container for the reserved macaroni cheese

Cook

Method

  1. Cook the macaroni

    Cook the macaroni in a large saucepan according to the packet instructions until just tender. Before draining, keep a small mugful of the pasta water, then drain well.

  2. Start the sauce

    While the pasta cooks, melt the butter gently in a saucepan. Stir in the flour and cook for 1 minute, stirring, without letting it brown.

    New to this?How to make a simple cheese sauce

  3. Add the milk

    Add the milk a little at a time, stirring until smooth after each addition. Bring to a gentle simmer and cook for 3–5 minutes, stirring and scraping the bottom of the pan, until the sauce coats the spoon.

  4. Add the cheese

    Take the pan off the heat. Keep the Cheddar measured for the topping aside, then stir the cheese measured for the sauce into it until melted. Add the mustard if using and black pepper. The sauce should be pourable because it will thicken as it stands; loosen it with a little pasta water if needed.

  5. Combine and reserve

    Stir the drained macaroni into the cheese sauce. Spoon approximately 600 g macaroni cheese into a shallow container for Cheesy Vegetable Pasta Bake. Cover, cool and get it into the fridge within 2 hours. Use within 48 hours.

  6. Finish the first meal

    Heat the grill to medium-high. Spoon the macaroni cheese left in the pan into an ovenproof dish, scatter over the reserved Cheddar and grill for 3–5 minutes until golden and bubbling. Leave to stand briefly, then divide between two plates.

Make it stretch

Macaroni cheese tonight, vegetable pasta bake next

Reserve approximately 600 g of the finished macaroni cheese before finishing the first meal.

Frozen mixed vegetables add inexpensive bulk and colour, while a breadcrumb and Cheddar topping turns the chilled pasta into a distinct second dinner.

See how Make It Stretch works

How to store what you save

  1. Illustration: Cheesy macaroni and colourful vegetables under a crisp breadcrumb topping

    Next meal

    Cheesy Vegetable Pasta Bake

    Loosen the reserved macaroni cheese with milk, add vegetables and bake it under crisp breadcrumbs and Cheddar.

    Cook Cheesy Vegetable Pasta Bake

For later

Storing and using leftovers

Storage

Cool the reserved macaroni cheese in a shallow container and get it into the fridge within 2 hours. Keep refrigerated and use within 48 hours.

Ideas

Mix the deliberately reserved macaroni cheese with vegetables and a little milk, then bake it under a crisp breadcrumb and Cheddar topping.

Community

Ratings and comments

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