Mac & Cheese

when i asked Jessica if she’d like to contribute a food related guest post I didn’t give her any direction because I knew that anything she made would be amazingly tasty. i had a good laugh when she sent me this. i was having a discussion with my brother just the other day about what our last meals on earth would be if we could choose, and of course i said mac and cheese. my mom’s mac and cheese, more specifically, but Jessica’s version looks it might be the winner (probably due to this line: “Aim to use as much cheese as possible!  More than you think is appropriate.”)

Diana and I have known each other since we were 7 years old.  That’s almost 22 years I have been witness to her love affair with cheese.  On occasion she has described herself as having “a penchant for nice cheese”.  More like fervent enthusiasm.  I have a letter from our schoolgirl days in which Diana compares our friendship to no less than 25 different cheeses:

“… the legend of the Cheesemasters will live on … like mozzarella melting over a tomato covered pizza base … like Cheddar, Pecorino, Emmenthal and Parmesan; like Havarti, Sweetmilk, Motali and Brie … ” dot dot dot etcetera dot dot.

Her #1 cheese based dish of course, is Macaroni and Cheese.  It has to be the ultimate comfort food.  And boy is this recipe not the most delicious macaroni cheese I have ever tasted.  Aim to use as much cheese as possible!  More than you think is appropriate.

I adapted this recipe from Hawksmoor at Home.  They make use of distinctively English cheeses, namely Stilton, Ogleshield and Montgomery Cheddar.  I chose Taleggio for its excellent melting ability, and an aged Gruyere for its fruity flavour.

  • 500g macaroni
  • 2 tbsp olive oil
  • 1 clove garlic
  • 600ml milk
  • 60g butter
  • 60g flour
  • 250g Strong Cheddar, grated
  • 200g Gruyere, grated
  • 150g Taleggio, crumbled
  • Maldon sea salt
  • white pepper
  • pinch of ground nutmeg
  1. You can make four individual macaroni servings, or bake in a medium-sized oven proof dish.  Brush the dish with half the olive oil and rub with the cut clove of garlic.
  2. Cook the macaroni in salted water until al dente.  Drain and refresh under cold running water, then mix with the remaining oil.
  3. In a saucepan bring the milk up to boiling point, then reduce the heat and keep warm.
  4. In another saucepan melt the butter over a medium heat, whisk in the flour and keep whisking until you have a pale golden ‘roux’ or grainy looking paste.  Return this saucepan to a medium heat and ladle the hot milk into the roux, a cup at a time, whisking all the time and completely incorporating each cup of milk before adding the next one.  After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently (about 2 minutes).
  5. Take the pan off the heat, add the taleggio, gruyere and 125g of the cheddar, and stir until completely incorporated.  Season to taste with salt and pepper and a pinch of nutmeg.
  6. Pour three quarters of the sauce over the pasta and mix well.  Tip the mixture into the baking dish.  Top with the remaining sauce and half the remaining cheddar.
  7. Preheat the oven to 200°C and bake for 20 minutes.  Sprinkle over the rest of the cheddar and bake for another 10 – 15 minutes, or until brown.


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  • Reply Jade Sheldon Tuesday 13 March, 2012 at 9:04 am

    Holy cheesy goodness!!

  • Reply Simone Anne Tuesday 13 March, 2012 at 9:31 am

    Wow! That looks oh so fabulous! :D Yum. haha.

  • Reply Hannah @ Sparrow + Spark! Tuesday 13 March, 2012 at 10:09 am

    This looks amazing. It’s my favourite comfort food by far. I love your love for cheese too!

  • Reply Gertrude Tuesday 13 March, 2012 at 10:22 am

    Oh!so good….so dangerous!

  • Reply Adrianna Tuesday 13 March, 2012 at 11:21 am

    WOW!!! This looks amazing… so good :D

  • Reply Julia Tuesday 13 March, 2012 at 11:56 am

    Holy Moly, Indeed!!! I’m literally drooling…

  • Reply Courtney Tuesday 13 March, 2012 at 2:39 pm

    nom nom nom. mac and cheese is seriously the way to my little heart.

  • Reply Megan Tuesday 13 March, 2012 at 3:55 pm

    Seriously…I haven’t even had breakfast yet and I could devour that right now. YUUUUUUUM

  • Reply Kate Tuesday 13 March, 2012 at 8:06 pm

    My mouth is watering! Now I can’t stop thinking about lunch…Must. Find. Cheese.
    <3 Kate

  • Reply Xeana Tuesday 13 March, 2012 at 9:31 pm

    Incidentally, I and my sister stumbled upon your blog. Wonderful blog, interesting posts and beautiful images. Keep it up!

  • Reply Meg Wednesday 14 March, 2012 at 12:17 am

    DELICIOUS. Can’t wait to give this a whirl. It looks so yummiezzzz.

  • Reply Sweet Harvest Moon Wednesday 14 March, 2012 at 1:08 am

    Oh my! This looks amazing!

  • Reply Heather Wednesday 14 March, 2012 at 3:44 am

    Oh. My. Goodness. This looks so delicious! It’s a little ridiculous!
    xo Heather

  • Reply Ally Wednesday 14 March, 2012 at 6:00 am

    I can’t wait to try this out! Looks amazing :)

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  • Reply The Dreamer Sunday 18 March, 2012 at 10:08 am

    Oh wow, this looks AMAZING! I might have to give it a go. I’m pretty sure it will beat my staple (ashamedly Continental packet mac and cheese…)

  • Reply wmbg Monday 19 March, 2012 at 4:03 am


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  • Reply Stacy Saturday 11 October, 2014 at 6:45 am

    This was great! I blogged about it here:

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