Mac and Cheese


Mac and Cheese


50g Butter

50g Plain Flour

500ml Beer

100ml Milk

1 tsp Dijon mustard 

1 tbsp Worcestershire sauce 

150g Mature cheddar cheese

150g Red leicester cheese

500g Macaroni pasta 

50g Breadcrumbs 

2 tbsp Olive oil 


Place the butter into a non-stick pan on a medium heat, when the butter has melted add the flour and stir together. 

Continue to stir and cook out the flour, this is an important stage as you don’t want a sauce that tastes of flour. 

Pour the beer into the butter and flour mixture a little at a time, as you pour the beer in the sauce, the sauce will swell, then add more and continue to stir. 

Once all the beer is mixed in, add the milk and adjust the heat until the sauce thickens. 

Add the mustard, Worcestershire sauce and 3/4’s of the cheese. 

Stir the sauce together until the cheese melts. 

Cook the pasta in salted boiling water for 8 minutes, no longer and then drain in a colander. 

Pour the drained pasta into an ovenproof baking dish, then pour over the cheese sauce. 

Top the pasta with the remaining grated cheese, mix the bread crumbs and oil and sprinkle over the pasta. 

Bake in a preheated oven 180c for 25 minutes until golden, crispy and bubbling. 

Products Used:

MasterClass Stainless Steel 5.5 Litre Stockpot

MasterClass Cast Aluminium 5 Litre Casserole Dish

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

La Cafetiere 600ml Stainless Steel Milk Jug

MasterClass Box Grater with Measurements

MasterClass Non-Stick 23cm Square Bake Pan

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler