English Macaroni Cheese

Classic English Macaroni Cheese (Creamy, Comforting & Family-Friendly)

There’s something about a homemade English macaroni cheese that just hits differently. It’s simple, comforting, and made with everyday ingredients—but when it’s done right, it’s one of those meals everyone looks forward to.

This is the kind of dish that works just as well for a quick midweek dinner as it does for a cosy weekend meal. Creamy, cheesy pasta with a golden top… it’s hard to beat.

Why This Recipe Works

This isn’t about overcomplicating things—it’s about getting the basics right.

A proper English macaroni cheese is:

• Smooth and creamy (never dry)

• Rich, but not heavy

• Made with a simple cheese sauce from scratch

• Finished with a golden, slightly crisp topping

It’s a reliable, no-fuss meal that you can come back to again and again.

What Makes It “English” Macaroni Cheese?

Unlike some versions that include lots of extras, this style keeps things simple and classic.

It’s based on:

• A traditional white sauce (béchamel)

• Good cheese

• Cooked pasta

• A baked finish for that golden top

• No need for complicated ingredients—just a few staples used well.

And traditionally, it’s often topped with slices of fresh tomato before baking. The tomatoes soften in the oven and add a slight freshness that balances the richness of the cheese.

The Key to a Smooth, Creamy Sauce

The heart of any good macaroni cheese is the sauce.

A homemade cheese sauce might sound intimidating, but it’s actually one of the best kitchen basics to learn. Once you’ve mastered it, you can use it in so many dishes.

A few simple tips:

• Cook the flour and butter properly before adding milk

• Add the milk gradually to avoid lumps

• Keep the heat gentle when adding cheese

• Take your time here—it makes all the difference.

How to Get That Perfect Golden Top

That lightly crisp, golden topping is what takes this from good to great.

To get it just right:

• Sprinkle a little extra cheese on top

• Bake until bubbling and golden

• Let it sit for a few minutes before serving

That contrast between the creamy pasta and the slightly crisp top is what makes it so satisfying.

Easy Ways to Adapt It

Once you’ve got the base recipe, you can keep it classic or change it up depending on what you have.

Some easy ideas:

• Add cooked bacon or ham

• Stir through a handful of vegetables

• Mix cheeses for a deeper flavour

But honestly? The classic version is hard to beat.

Perfect for Family Meals

This is one of those recipes that just works in a busy household.

• It’s budget-friendly

• Uses pantry staples

• Can be made ahead

• Feeds a crowd easily

• And most importantly—it’s a meal everyone will eat without complaint.

Serving Ideas

Serve your macaroni cheese:

• As a main with a simple salad or veg

• As a side with roast meats

• Traditionally with golden chips a.d garden peas

• Or on its own for a proper comfort meal

It’s versatile, filling, and always satisfying.

Thoughts

Homemade English macaroni cheese is one of those recipes that proves simple food can be the best kind of food.

Once you’ve made it from scratch, it quickly becomes a go-to—easy, reliable, and perfect for those nights when you just want something warm and comforting without too much effort.

INGREDIENTS

Serves 5 - 6

• 500g of macaroni pasta

• Large pinch of Sea Salt & Cracked Black Pepper

• Tablespoon of Fresh Thyme Leaves

• 1 tsp of ground nutmeg

For the cheese sauce

• 80g of butter

• 5 tbsp of plain flour

• 2 dashes of worcestershire sauce

• 1x heaped tsp of English Mustard

• 1 litre of milk

• 100g of grated cheddar

• 100g of grated parmesan

• 100g of grated gouda

• 1x cup of pasta water

Toppings

• 2x Tomatoes - thinly sliced

• Cracked Black Pepper

• Nutmeg

METHOD

Bring a large pan of salted water to the boil and add your macaroni once the water has come to the boil and cook for 2 minutes less than instructed on the packet.

Preheat the oven to 260C

Meanwhile in a medium sized saucepan add the butter and melt on a medium heat. Once melted take off the heat.

Add the flour and mix together well. Now add the worcestershire sauce, and Mustard, and combine together.

Return to a medium heat and slowly add the milk while whisking together with a fork or whisk. Stir regularly to ensure it does not stick or burn. Once the milk is hot and the flour and milk has combined, and thickened, go ahead and add all of the grated cheese and mix until it has almost melted and the sauce has thickened.

Remove from the heat and put to one side until needed.

Once the macaroni has cooked, reserve 2 cups of the pasta water, and then drain well and place into a large oven proof dish.

Add 1 cup of the pasta water to the cheese sauce and mix well. If you want to loosen the cheese sauce a bit more then slowly add the other cup of water until you reach your preferred consistency.

Pour the cheese sauce over the pasta, and then add the Salt, Pepper, Thyme Leaves, and nutmeg.

Mix it all together well ensuring all of the macaroni is covered.

Now add the slices of Tomato on top, and add another small sprinkle of pepper & nutmeg over the top.

Place it on the top shelf of the oven and bake for 30 minutes or until the top is slightly golden and bubbly.

Remove from the oven, serve and enjoy.