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 and midweek meal staple. 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. (You’ll also love my super speedy soured cream pasta!) 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!
Top Tips for Making the Perfect Macaroni Cheese Every Time!
- Use an extra mature cheese. If you use a mild one, you may as well not put any in at all as you won’t taste it. Even if you don’t like to eat stronger cheeses, you should 100% use them in cheese sauces to make them taste amazing!
- Don’t overcook your pasta. If you’re going to bake it in a sauce after already boiling it in water – you don’t want to overdo it. Just boil until al dente (still has a bite to it) or it may go mushy once baked.
- Cook your roux for at least 2-3 minutes to make sure you cook out the flour. Otherwise your sauce may end up with an awful floury/chalky taste to it. Not what you want!
- Taste the sauce before you pour it over the pasta/bake it. This may seem like an obvious one but it will really make a difference! It’s the perfect point in the recipe to season with salt/pepper or increase/add any other ingredient to make it perfect for you.
- None stick dish not so none stick anymore? Butter the sides before you pour in your pasta and bake it.
Honey Mustard Macaroni Cheese Recipe
Here is what you will need to serve 4
- 350g Macaroni Pasta
- 50g Butter
- 50g Plain Flour
- 700ml Full Fat Milk
- 1 Heaped tbsp Honey Mustard
- 175g Extra Mature Cheddar Cheese, Grated
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt & Pepper
For the Topping
- 10g Dried Breadcrumbs
- 50g Extra Mature Cheddar Cheese, Grated
- Sprinkling of Chopped Parsley for Garnish (Optional)
Essential Equipment
- Deep 26cm (10.5″) Oven Proof Dish
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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Heavenly Honey Mustard Macaroni and Cheese Recipe
When the world gives you macaroni, make macaroni cheese with honey mustard! This mustard is a game changer... You know you need to try it for yourself - I promise it will change your life forever!
Ingredients
- 350 g Macaroni Pasta
- 50 g Butter
- 50 g Plain Flour
- 700 ml Full Fat Milk
- 1 Heaped tbsp Honey Mustard
- 175 g Extra Mature Cheddar Cheese, Grated
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt & Pepper
For the Topping
- 10 g Dried Breadcrumbs
- 50 g Extra Mature Cheddar Cheese, Grated
- Sprinkling of Chopped Parsley for Garnish (Optional)
Essential Equipment
- Deep 26cm 10.5" Oven Proof Dish
Instructions
- Preheat your oven to 190°C/Fan 170°C and cook the pasta as per the packet directions.
- Melt the butter In a saucepan over a medium heat then add the flour and stir continuously with a wooden spoon. Cook for 2-3 minutes until bubbling to 'cook out' the flour.
- Gradually add the milk stirring well between each addition until it's all used.
- Bring to the boil, simmer gently & stir constantly until it becomes thick & creamy.
- Add the honey mustard, grated cheese, garlic and onion powder and mix well. Season to taste.
- Pour the sauce on the pasta and mix well. Transfer to your oven proof dish.
- Sprinkle over the grated cheese and breadcrumbs then bake for 15-20 minutes until the top is golden and bubbling. Serve immediately.
- Scatter over a little chopped parsley. (Optional)
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 625Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 98mgSodium: 656mgCarbohydrates: 51gFiber: 2gSugar: 2gProtein: 26g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.