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macaroni cheese

Bibi's Best Macaroni Cheese with Tomato Salad

This classic macaroni cheese is lifted to even greater levels of of tastiness with the addition of leeks, cayenne & nutmeg. The simple, fresh tomato salad is a perfect pairing.
Read our post above for detailed instructions, step-by-step pictures and tips.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4 to 6 people
Course: Dinner, Main Course, Supper
Cuisine: American, British
Ingredients Equipment Method

Ingredients
  

For the base
  • 350g macaroni or penne
  • 3 or 4 leeks
  • 50g butter approx, for frying
  • Grated nutmeg to taste, we use about 1/2 a nutmeg
  • Cayenne pepper to taste, we add about 1 tsp
For the cheese sauce
  • 230g cheddar cheese or other firm cheese
  • 50g butter
  • 50g plain flour
  • 850ml milk preferably whole, at room temperature
  • 100ml double cream
  • Grated nutmeg to taste, we use about 1/2 a nutmeg
  • Salt & black pepper to taste
For the topping
  • 25g Parmesan
  • 1 tsp cayenne pepper or to taste
For the tomato salad
  • 1 pack tomatoes
  • 1 handful fresh basil
  • 1 capful white or red wine vinegar
  • 1 large drizzle olive oil
  • Salt & pepper to season
Optional
  • Crispy bacon, to serve on the side see our Bacon Tip for how to cook it

Equipment

  • 1 large casserole dish (hob-safe)
  • 1 colander or large sieve
  • 1 measuring jug
  • Weighing scales
  • 1 small saucepan
  • 1 wooden spoon or spatula preferably with a flat, pointed end
  • 1 sauce whisk (optional)
  • 1 Cheese grater
  • 1 pasta pan or large saucepan

Method
 

Preparation
  1. Remove the rooty ends from the leeks. Slice lengthwise through to the middle, remove the outer layer or two, then slice into rounds. Separate the pieces and wash thoroughly under the cold tap to remove any dirt. Drain.
  2. Grate the cheddar. Also grate the Parmesan, but keep it separate from the cheddar.
  3. Part cook the pasta. To do this, get a large pan of salted water to a rolling boil. Add the pasta, stir, and then cook for 2 minutes less than the lower of the two cooking times on the pack. Our macaroni today said 7 to 9 minutues, so we cooked for 5.
  4. When part-cooked, drain the pasta in a colander or large sieve, and run under the cold tap until completely cold. This arrests the cooking to ensure your pasta isn't soggy in the finished dish. Drain & reserve.
  5. While the pasta is cooking, fry the leeks. Melt a large knob of butter in the casserole you will use to assemble the macaroni cheese, making sure it is hob-safe. When the butter has melted, add the leeks. When they start to soften, add cayenne & grated nutmeg to taste. Continue to fry until soft - they will reduce down a lot.
Making the cheese sauce
  1. Make a white or blond roux with the butter & flour. See our roux Tip. Melt the butter, then add the butter and fry, stirring, over a low heat for 2 to 6 minutes. Full detail in our Tip.
  2. Now make a white sauce. See our white sauce Tip. Measure the milk, and bring to room temperature (about half an hour out of the fridge). Add to the roux over a low heat in small splashes, stirring well with your wooden spoon between each addition. See full details in our Tip. Keep going, adding in splashes and stirring until all the milk is incorporated. A sauce whisk helps remove any lumps.
  3. Simmer the sauce over a low heat until it thickens slightly, to about the consistency of double cream. Season with salt, pepper and a little nutmeg, to taste.
  4. To make your white sauce into cheese sauce, add the cheddar and stir until it melts. See our cheese sauce Tip. Taste, and season with more pepper or nutmeg, if needed. It shouldn't need more salt. Add the cream, and stir to combine.
Assembling the macaroni cheese
  1. To make the topping, add the cayenne to the Parmesan, and stir well.
  2. Add the cooled pasta to the casserole with the leeks and stir. Pour over the cheese sauce, then stir well to combine, making sure all the pasta is well coated.
  3. You can top and cook the macaroni cheese immediately, or let it stand and cook later. We think about an hour standing improves the texture. Keep in the fridge, covered, if you want to store it longer. Only top immediately before cooking.
Making the tomato salad
  1. Slice the tomatoes and remove the cores. Arrange on a serving plate. Season with salt & black pepper, then sprinkle over about a capful of the vinegar, and a good glug of olive oil.
  2. Immediately before serving, rip some basil over the tomato salad.
Cooking & serving
  1. Heat the oven to 180C (160C fan).
  2. When you are ready to cook the macaroni cheese, sprinkle it with an even layer of the topping, and place in the hot oven. Cook for about 30 to 40 minutes until the top is golden and the sauce bubbles.
  3. Serve with the tomato salad on the side. Add some crispy bacon if you like it. Find out how to cook it in our bacon Tip.
  4. Enjoy!