When it comes to macaroni cheese, everyone has they’re own special version. My secret ingredient? It’s all about the honey mustard my friend! Never tried it before? Why on earth not? It’s pretty bloomin’ amazing and obviously you need it in your life. You most certainly need it in your macaroni cheese! My take on this comfort food classic comprises tender macaroni pasta smothered in a beautifully rich and creamy cheese sauce with hints of all my favourite flavours – onion, garlic and most importantly, honey mustard! This is a must make, trust me. Not only does it taste INCREDIBLE but it’s really simple to make and a guaranteed crowd pleaser.
Macaroni cheese is definitely a comfort food classic. I don’t know about you but I could eat it until the cows come home! Even my 3 year old daughter loves it and that’s really saying something. Any time I put effort into making food from scratch she pretty much refuses to eat it. (The joys of parenting haha!) My Macaroni cheese on the other hand, barely even touches the sides. It’s an amazing sight to behold for a Mum, I’m sure many of you will be able to relate to that! It’s always comforting to know that she’s not eating all those chemicals and preservatives that are usually found in ready made/jarred versions.
That being said, I know this isn’t exactly the most healthy meal on the planet but, oh my word, ALL THE CHEEEEEESE! If you’re a cheese lover like me you will LOVE this. It’s pure and sultry cheese indulgence at it’s finest. Well they do say everything is fine in moderation. Plus, one of my favourite sayings has always been ‘If you’re going to do something wrong, do it right’ which is absolutely on the money with this dish. Don’t skip the full fat ingredients and good quality cheese, and please please don’t forget to add the honey mustard. It’s the star of the show and compliments the cheese beautifully! So go on, do it now and do it right!
Here is what you will need to serve 4
For the Topping
Preheat your oven to 190°C/Fan 170°C.
First up we need to prep that pasta. Fill a pan with boiling water, add a little salt and cook the macaroni according to the packet instructions.
Meanwhile, let’s make a roux. (A butter flour combo that’s used to thicken sauces.)
Pop a medium saucepan over a low/medium heat and melt the butter. Once it’s melted, throw in the flour and stir constantly with a wooden spoon.
Cook this for 2-3 minutes until it’s bubbling and a little lighter in colour. We just need to ‘cook out’ the flour so your sauce doesn’t taste of it.
Next, gradually add in the milk a little at a time – beating well after each addition.
To start with, it will look lumpy and a bit horrendous. But keep going, it will get more sauce like the more milk you add. Just make sure to beat it well to work out all those lumps.
When you have added all the milk, bring it up to the boil and simmer gently whilst stirring continuously. Keep simmering until your sauce reaches a nice and thick consistency. (This should take about 5 minutes.)
Now your sauce is ready, let’s add some flavour! Dump in the honey mustard, grated cheese, garlic and onion powder then give it a really good mix.
Have a little taste and season well with salt & pepper to your liking.
Tip the sauce over the cooked pasta and give it a good mix. Then go ahead and pour that into your oven proof dish and scatter over the extra grated cheese & breadcrumbs.
Now pop it into your preheated oven to bake for 15-20 minutes until the top is golden and bubbling.
Serve immediately and scatter with a little chopped fresh parsley if you’re feeling fancy.
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