Govanhill Cookbook

American Style Macaroni Cheese

Recipe by
| Servings: 8-10 people


  • 45g butter
  • 3 heaped tablespoons plain flour
  • 1o cloves garlic, peeled and finely sliced
  • 6 bay leaves
  • 1 litre semi-skimmed milk
  • 600g dried macaroni
  • 150g cheddar cheese, freshly grated
  • 100g parmesan cheese. freshly grated
  • a few sprigs fresh tyhme, leaves pickd
  • 2 splashes Worcestershire sauce, optional
  • 1 grating nutmeg, optional


  1. In a large pan bring salted water on the boil.
  2. Melt the butter in a large ovenproof saucepan over a low heat, add the flows and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
  3. Add all the sliced garlic, Keep cooking and stirring until golden and the garlic is nice and sticky.
  4. Add the bay leaves and slowly whisk to the boil, them leave it on a low heat to simmer, stirring occasionally. Preheat your oven to 220℃ / 425℉ / Gas 7.
  5. Add the pasta to the pan of boiling salted water and cook according to the packet instructions.
  6. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, a little Worcestershire sauce and a little grating or two of nutmeg. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
  7. Transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.

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