I didn’t grow up on macaroni cheese and I was only introduced to it once I moved to London and starting relishing in American dishes, including being subjected to the Kraft Mac & Cheese box!

This traditional dish is the ultimate comfort food – quick and easy, with a twist for added indulgence. It makes a great mid-week meal, as it’s quick and easy to recreate at home. There are so many recipes out there for it, and this won’t be my only post about this but I have added my own kick’s to it with additional garlic and the dash of dijon mustard for an extra kick. It is these small extras that add a little more indulgence to a traditional mac and cheese.

This is definitely one that’s on a health kick, or want a light meal!


Macaroni cheese
  • 250g macaroni pasta (or any pasta up to your fancy!)
  • 250g mature cheddar
  • 250g red Leicester
  • 250ml evaporated milk (or any milk)
  • 1tsp Dijon mustard
  • 1tsp paprika
  • 2 large eggs
  • Salt & Pepper
  1. Preheat the oven to 220°C.
  2. Cook the macaroni according to the instructions, I prefer to leave it as al dente as much as possible, drain and was with cold water.
  3. While the pasta is cooking, grate the cheese, evaporated milk, eggs, mustard and paprika in a bowl and mix well.
  4. Pour the macaroni over the cheese sauce, stir well, and season with salt and pepper to taste.
  5. Tip into a dish and bake in the very hot oven for about 5 minutes, until it is blistering on top.