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Macaroni cheese

Macaroni cheese


What's better than melted cheese? Lots of melted cheese. Think comforting pasta, cheesy sauce and a crispy topping

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2920kj 695kcal
  • Fat
    High 42%
  • Saturates
    High 84%
  • Sugar
    Low 42%
  • Salt
    Low 42%

% of adult’s reference intake | Carbohydrates per serving : 77g


  • 300g Co-op macaroni pasta tubes
  • 2 tsp olive oil
  • 2 leeks, trimmed and finely sliced
  • 30g unsalted butter
  • 25g plain flour
  • 250ml semi skimmed milk
  • 125g Co-op lighter mature cheese, grated
  • 250ml half fat crème fraîche
  • 1 tsp mustard powder
  • 1/4 tsp ground nutmeg
  • 50g breadcrumbs
  • 3 tomatoes, halved
  • 2 tbsp grated Parmesan


  1. Place the macaroni in a large pan of boiling water and cook following the pack instructions
  2. Drain, reserving 75ml of the cooking water
  3. Meanwhile, heat the oil in a pan and soften the leeks for 5 minutes. Transfer to a plate
  4. Melt 20g of butter in the pan, then sprinkle over the flour and mix into a firm paste
  5. Cook for a minute then gradually add the milk, constantly stirring then whisking until you have a smooth sauce
  6. Add the cheese, crème fraîche, reserved pasta water, mustard powder and nutmeg
  7. Whisk again until smooth, with a little black pepper
  8. Take off the heat and stir through the pasta and leeks
  9. Spoon into a 2-litre baking dish
  10. Preheat the grill to high
  11. Melt the remaining butter and stir it into the breadcrumbs
  12. Scatter evenly over the macaroni cheese, lay the tomatoes cut-side up and press them in slightly
  13. Top with the Parmesan and grill for 10 minutes until golden and bubbling

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