Monday, September 24The Voice of London

The Best Of Macaroni And Cheese

Macaroni and cheese may be the number one comfort food in the world. Everyone’s had a taste of it. It’s creamy, cheesy, calorie-filled, yes, but sinfully delicious.

Words: Denisa Rosca, Subeditor: Toni Hart, Photos and video: Denisa Rosca


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Despite its incredible popularity, macaroni and cheese has gained a reputation for being quite a complicated dish. We blame the béchamel sauce for that. But we’ll show you a quick and easy way to make it yourself. There’s nothing like the satisfaction of having cooked your own dinner.

Plus, mac ‘n’ cheese makes for a great party dish! You can opt for the classic, American style which you’ll see in the video below, or you can spruce up your dish with a few simple, yet tasty ingredients like cooked bacon, spinach leaves or other kinds of roasted vegetables or meats. Experiment! There’s nothing wrong with having fun with your cooking.


What you’ll need for this recipe:

  • 1 bowl of macaroni (3-4 servings)
  • 2 cups of milk
  • 2 cups of double cream
  • ½ cup of butter
  • ½ cup of flour
  • 1 cup cheddar cheese
  • 1 cup parmesan cheese
  • ½ cup bread crumbs

How to make it yourself:

Part one: Boil the macaroni in some salted water, drain them and put them aside until the béchamel sauce is ready.

Part two: Make the béchamel sauce. Melt half a cup of butter in a heated pan. Once the butter has melted, add the flour. Mix until nice and thick. Make sure all those lumps are gone then add the milk and the sour cream – two cups each, and keep stirring. Season with salt, pepper and Dijon mustard (you can skip the mustard if you’re not a fan). What’s worst has passed. From this point on you just need to keep stirring. Make sure your mixture is creamy and thick. Add the macaroni to your sauce.

Pour the cooked macaroni in a pan. You can grease it with butter or cover it in baking paper. Sprinkle the cheeses on top, sprinkle the bread crumbs and throw everything in the oven, gas mark six, for 30 minutes.

As for the béchamel sauce, you really needn’t worry. Here’s a cue card to help you remember all the ingredients you need.


Toast the bread in the oven until crisp and golden.


Be generous with the cheese. There’s no such thing as too much cheese! There, I’ve said it.


Double cream works best but a skimmed version does the trick just as well.


Now you know all my secrets. What are you waiting for? Head on to the kitchen and make yourself a batch of these creamy, calorie-filled, cheese-topped macaroni that will have your head spinning with delight.

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