Macaroni cheese

A recipe to acquire, develop and secure practical food skills such as knife skills and hob skills such as (simmer and boiling,) and demonstrate the principles of good food hygiene and safety.

Ingredients

250g macaroni

25g reduced-fat spread

25g plain flour

250ml semi-skimmed milk

100g reduced-fat cheddar cheese

Black pepper

1 tomato

Equipment

Two saucepans, weighing scales, grater, chopping board, sharp knife, colander, measuring jug, heat resistant spoon, whisk, ovenproof dish 21cm (or foil tray).

Method

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:

  • All in one method: 
  • 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.
  • Roux method: 
  • melt the fat; 
  • add flour and cook for 1 minute; 
  • remove from the heat and bring to a boil, then reduce to simmer and allow sauce to thicken; 
  • off the heat, 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 melted and golden brown.

Top tips:

  • Focus on fibre: Use wholemeal pasta to increase the fibre content. 
  • Reduce food waste: Add broccoli, cauliflower florets, frozen peas or mixed veg. Cook with the macaroni. 
  • Serving suggestion: Serve with a seasonal side salad. 
  • Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!


Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. For those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?

 

Food skills:

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Weigh
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Measure
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Grate
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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil
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Mix, Stir & Combine
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Drain
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Decorate & Garnish
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Grill

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