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HOW TO Quick mid-week dinners: No-fuss macaroni & cheese in less than 20 minutes


Macaroni & Cheese

Macaroni & Cheese

Macaroni & Cheese



  • 250g gluten-free macaroni pasta or other pasta
  • 125g mature white Cheddar, grated
  • 125g mature red Cheddar, grated
  • 25g butter
  • 25g cornflour
  • 300ml milk
  • 300ml cream
  • 2 tbsp Dijon mustard
  • 1 onion, chopped
  • 150g streaky bacon, chopped
  • 45g Parmesan cheese
  • Salt and pepper


  1. Cook the macaroni in a saucepan of boiling salted water as per pack instructions. Drain and set aside. Combine the red and white Cheddars in a bowl.
  2. In a separate large saucepan, melt the butter over a medium heat and add the cornflour to form a roux. Stir using a wooden spoon and allow to cook for 30 seconds to bind.
  3. Add a little of the milk and cream at a time, stirring continuously until you achieve a thickened, smooth sauce.
  4. Remove the sauce from the hob and add in the mustard and 200g of the Cheddar mixture. Stir until the cheese is well combined.
  5. In the meantime, in a sauté pan, cook the onion and bacon over a medium heat for 4 -5 minutes until caramelised.
  6. Stir in the macaroni and cheese sauce and season with some salt and pepper. Transfer to a deep ovenproof dish.
  7. Preheat the oven to 180C. Sprinkle with the remaining Cheddar cheese and Parmesan and place in the preheated oven for 8-10 minutes until golden and bubbling. Serve immediately.

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