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Macaroni Cheese

Serves 6


  • 500g macaroni or penne rigate
  • 50g Australian butter
  • 1/3 cup plain flour
  • 1 1/2 litres Australian milk
  • 1 1/2 tablespoons wholegrain mustard
  • pinch nutmeg, optional
  • salt and pepper, to taste
  • 2 cups grated Australian mature cheddar cheese
  • 1/2 cup Australian mascarpone cheese
  • 1/4 cup chopped flat-leaf parsley leaves
  • 1 cup fresh breadcrumbs
  • 1/2 cup grated Australian parmesan cheese
  • 1/2 cup grated Australian mature cheddar cheese, extra
  • 2 cups leafy salad greens
  • juice of half a lemon
  • 2 tablespoon olive oil
  • salt and pepper
  • pinch sugar, optional
Download Recipe (PDF)


    1. Cook pasta in a large saucepan of boiling salted water until just al dente and drain.
    2. Melt butter in a medium sized saucepan. When foaming add the flour and cook for 1-2 minutes.
    3. Remove from heat and gradually whisk in the milk. Return to the heat and stir or whisk until mixture boils and thickens. Stir through mustard, nutmeg and season to taste. Add cheeses and stir until melted and combined.
    4. Stir in cooked pasta and parsley and pour mixture into a lightly buttered 2 litre capacity shallow baking dish.
    5. Combine the breadcrumbs, parmesan cheese and extra mature cheddar cheese and sprinkle over the cooked pasta mixture. Bake at 170°C for 20-30 minutes or until golden brown. Allow to stand for 10 minutes.
    6. Place leafy salad greens in a serving bowl. Combine lemon juice, oil, seasonings and sugar and whisk well to combine. Drizzle over salad just before serving with warm Macaroni Cheese.


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