Macaroni cheese

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


100g macaroni

100g Cheddar cheese

1 tomato

25g butter or soft spread

25g plain flour

250ml semi-skimmed milk

Black pepper


Two saucepans, weighing scales, grater, chopping board, knife, colander, measuring jug, wooden spoon, whisk, ovenproof dish (or foil tray).


1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about 10 – 12 minutes, until al dente.

2. Grate the cheese and slice the tomato.

3. While the pasta is cooking, make the sauce:

  • place the fat, flour and milk into a small saucepan;
  • bring the sauce to a simmer, whisking all the time until it has thickened;
  • stir in 75g of the grated cheese.

4. Preheat the grill.

5. Drain the boiling hot water away from the macaroni into a colander in the sink.

6. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper.

7. Pour the macaroni into an oven-proof dish (or foil tray).

8. Arrange the tomato slices over the macaroni.

9. Place under a hot grill until the cheese is bubbling and golden brown.

Top tips:

  • Try using a reduced fat Cheddar cheese to lower the fat content or use wholemeal pasta to increase the fibre.

Food skills:

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Melt, simmer and boil
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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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Decorate & Garnish
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