James Martin Macaroni Cheese

This James Martin macaroni cheese is a rich, comforting classic with a silky cheese sauce and a golden, bubbling top. The texture is creamy inside with just enough crispness on top to make every spoonful satisfying. It is an easy, reliable dish that suits both beginners and confident cooks. From start to finish, it takes about 45 minutes, making it perfect for a cosy midweek supper.

Ingredients

For the pasta

• 300g dried macaroni
• Salt, for the cooking water

For the cheese sauce

• 40g unsalted butter
• 40g plain flour
• 600ml whole milk, warmed
• 1 tsp Dijon mustard
• 150g mature Cheddar cheese, grated
• 50g Gruyère cheese, grated
• Salt and freshly ground black pepper

For the topping

• 40g Cheddar cheese, grated
• 30g fresh breadcrumbs
• 1 tbsp melted butter

How to Make James Martin Macaroni Cheese

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish heats evenly and the topping browns nicely.
• Cook the pasta: Bring a large pan of salted water to the boil. Add the macaroni and cook until just tender. Drain well and set aside.
• Make the sauce base: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until smooth.
• Add the milk: Gradually whisk in the warm milk. Cook gently, stirring, until the sauce thickens and becomes smooth.
• Finish the sauce: Stir in the mustard, Cheddar, and Gruyère. Season with salt and pepper, then remove from the heat once the cheese has melted.
• Combine: Add the cooked macaroni to the sauce and mix well so every piece is coated.
• Assemble: Spoon the mixture into a lightly buttered ovenproof dish. Mix the breadcrumbs with melted butter and scatter over the top with extra cheese.
• Bake: Bake for 20 to 25 minutes until golden and bubbling. Leave to rest for a few minutes before serving.

Tips

How do I keep the sauce smooth?

Warm the milk before adding it and whisk steadily. This helps prevent lumps and gives a silky finish.

Can I stop it drying out?

Do not overbake. Once the top is golden and the edges are bubbling, it is ready to come out.

Which cheese works best?

A strong mature Cheddar gives depth of flavour. Mixing it with Gruyère adds smoothness and balance.

Serving Suggestions

• Serve with a crisp green salad
• Add steamed broccoli or peas on the side
• Enjoy with roasted tomatoes for extra sweetness

Storage

Room temperature

Let the dish cool, then avoid leaving it out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze in portions for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 45g
• Protein: 22g
• Fat: 28g
• Saturated fat: 16g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Macaroni Cheese

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy James Martin macaroni cheese with a rich homemade cheese sauce and a golden, crisp topping. A comforting classic for any day of the week.

Ingredients

• 300g dried macaroni

• 40g unsalted butter

• 40g plain flour

• 600ml whole milk

• 1 tsp Dijon mustard

• 150g mature Cheddar, grated

• 50g Gruyère, grated

• 40g Cheddar, grated, for topping

• 30g fresh breadcrumbs

• 1 tbsp melted butter

• Salt and black pepper

Directions

• Preheat the oven to 200°C or 180°C fan.
• Cook the macaroni in salted boiling water until just tender.
• Make a roux with butter and flour, then whisk in warm milk until thick.
• Stir in mustard and cheeses, then season.
• Combine pasta with sauce and transfer to a baking dish.
• Top with breadcrumbs and cheese, then bake until golden.

Notes

• Use warm milk for a smoother sauce.
• Do not overbake to keep the pasta creamy.
• Freeze leftovers in portions for easy meals.