MACARONI CHEESE
 NIGELLA

Photograph by Lis Parsons

INGREDIENTS

250g macaroni
250g mature Cheddar or red Leicester or a mixture of both
250ml evaporated milk
2 eggs
grating of fresh nutmeg
salt and pepper
Serving Size : Serves 4
METHOD

1.Preheat the oven to 220°C/gas mark 7. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
2.While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
3.Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
4.Tip into a 25.5cm-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10–15 minutes, or until it is bubbling and blistering on top.



REVIEWS

I have a husband who REFUSES to eat mac and cheese! Can't blame him--I think our parent's all used that same recipe. Make a roux, add milk and cheese and bake. Remember how the flour and cheese would separate? Gross! But, Nigella, this recipe ROCKS! There are never any leftovers and it is beyond creamy! Thank you so much for giving this generation comfort food again. We have missed it!!

leep9200

I pride myself on my ability to make any number of macaroni and cheese recipes all of which start with making a white sauce, but I do like this one for the sheer ease of it all. After a long day at work when dinner has to be on the table in a hurry this is the one I always make. It's rich, creamy, and delicious.

MattK

I am sorry to say but I was very disappointed. It got a big thumbs down from my family :-(

sunnysa

Not sure what I did wrong but the sauce turned out kind of curdled and quite dry. Baked at 220 on fan bake for about 12 minutes. Any suggestions?

milo

I know I shouldn't do this but am gonna do this recipe for the first time for my daughter's birthday in 2 days, and I hope it will good...I love all nigella's recipes , but hopfully it will be good, am too worried bout it....

joujou
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