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How to Make the Best, Creamiest, Cheesiest, Homemade Mac & Cheese


Homemade Macaroni and Cheese

A long time favourite pub lunch and hot supper favourite of mine was macaroni and cheese. I say was because I have a wheat and gluten allergy and rice macaroni so far has not worked well in trying to re-create this dish. However, this is a current favourite of my younger daughter and her friends when they join us for dinner and I have heard it said that "your mum's mac and cheese is the best!" So here it is, easy to make and a sure-fire winner with kids and adults. Serve with a crisp green salad.

Baked macaroni and cheese gets a lightly crispy topping by adding grated cheese

Baked macaroni and cheese gets a lightly crispy topping by adding grated cheese

The macaroni and cheese will be very moist and creamy inside

The macaroni and cheese will be very moist and creamy inside

Pre-heat oven to 400F/ 200C

Prep timeCook timeReady inYields

15 min

25 min

40 min

4 servings


  • 2 cups whole wheat macaroni
  • 2 cups + 1/4 grated cheddar or combination of preferred hard cheeses, (use 1/4 cup for sprinkling on top)
  • 1 tsp nutmeg
  • 2 cups milk
  • grated black pepper; pinch of salt
  • 2 tblsp cornflour (UK) corn starch (US/Canada)
  • 1tblsp or 1 oz butter
  • 6 cups boiling water
  1. Boil 6 cups water in a large pan and add macaroni: stir and then cook simmering for 8–10 minutes, add a light touch of salt to boiling water. Drain.
  2. Whilst macaroni is boiling make the sauce by melting butter in a heavy-bottomed milk pan, add 1–2 tablespoons of the milk and then add in cornflour/cornstarch stirring constantly. Whilst stirring add in the remaining milk until the sauce is smooth. If lumps form remove from heat and stir vigorously. Reserve 1/4 cup of cheese for topping and stir in the remaining cheese, nutmeg and season with fresh ground black pepper.
  3. Put macaroni in oven proof baking dish and pour the sauce over top. Combine. Sprinkle reserved cheese on top. Bake at 400 for 25mins.

© 2012 Lizam1


Claudia Mathews on March 04, 2015:

Believe it or not, my teenage son makes a pretty spectacular mac n cheese... he even includes broccoli. This looks like a pretty tasty recipe, will have to try it since my boy won't share his secret recipe haha. Great hub.

Gislaine on January 10, 2015:

Can I prepare these the night bforee and just keep them in the fridge instead of freezing them if I plan to bake them the following morning bforee work?[] Reply:September 23rd, 2012 at 4:01 PMHi Trisha, I think that should work just fine. []

Lizam1 (author) from Scotland on April 15, 2012:

Thanks Hayley. My sauces do not seem to work as well with regular flour and I'm wheat and gluten free although sadly mac and cheese isn't but I use cauliflower:-)

Lizam1 (author) from Scotland on April 15, 2012:

Thanks for stopping by - I find cornstarch easier and lighter to work with for sauces. Hope you enjoy and adding more cheese is an option.

Hayley Richardson from London, UK on April 15, 2012:

Swap the cornflour for plain old flour and this is exactly how I make mine. So delicious! Think I might do this for dinner tomorrow!

rhondapfeil from Atlanta, GA on April 15, 2012:

Do you ship ;) This looks so yummy. I've never used corn starch so I can't wait to make your recipe next time I make mac and cheese.

Lizam1 (author) from Scotland on April 14, 2012:

If you use really good cheese you don't have to but of course more cheese can be added

Tony from Ohio on April 14, 2012:

Comon, you can put more cheese in there :)

Lizam1 (author) from Scotland on April 14, 2012:

Hey good suggestion thanks. I tried it with rice pasta and I didn't like it - corn pasta may work but have not tried it out as yet. Alternatively using zuchinni or squash or yams may work well and of course the sauce over an ardenti cooked cauliflower and then baked is delicious too.

Catherine Taylor from Canada on April 14, 2012:

They need a "delicious," as an option. Looks yummy and not too difficult. Any gluten free pasta you would recommend for this recipe?