Macaroni Cheese Recipe UK: Celebrity Chefs Guide

Few dishes divide opinion quite like macaroni cheese. Whether you lean toward a silky Mornay sauce or a bubbling, cheese-gravy consistency, the debate over what constitutes a proper UK version has sparked genuine passion in kitchens across the country. This guide breaks down how the nation’s most trusted chefs approach the dish.

Classic macaroni amount: 250g ·
Standard milk volume: 600ml ·
Cheddar cheese weight: 250g ·
Butter for sauce: 40g

The table below summarises standard ingredient measurements referenced across multiple UK recipe sources.

Hairy Bikers macaroni cheese recipe

The Hairy Bikers—Si King and Dave Myers—are widely regarded as celebrity chefs who represent approachable, hearty British cooking rather than pretentious cuisine, according to UK cooking forums. Their approach to macaroni cheese reflects this philosophy.

Ingredients

• 750ml milk
• 1 bay leaf
• ½ onion
• 3 cloves
• 1 tsp allspice berries
• 400g macaroni
• 40g butter
• 40g plain flour
• 200g mature cheddar, grated
• 50g parmesan, grated
• Salt and white pepper

Method

1. Heat the milk with bay leaf, halved onion, cloves, and allspice berries in a saucepan until just below boiling. Remove from heat and leave to infuse for 15 minutes.
2. Strain the milk through a fine sieve into a jug, discarding the aromatics.
3. Melt the butter in a heavy-based saucepan over medium heat. Add the flour and stir to form a roux. Cook for 1–2 minutes, stirring constantly.
4. Gradually add the strained milk, whisking vigorously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until thickened.
5. Remove from heat. Stir in the cheddar and parmesan until melted and smooth. Season with salt and white pepper.
6. Cook the macaroni according to packet instructions. Drain well and fold into the cheese sauce.
7. Transfer to a baking dish. Scatter extra grated cheese on top if desired.
8. Grill for 3–5 minutes until golden and bubbling.

The Hairy Bikers’ infused milk technique adds subtle aromatic depth that elevates the dish beyond a straightforward cheese sauce.

Jamie Oliver macaroni cheese recipe

Jamie Oliver has published multiple cookbooks including “Jamie’s Kitchen,” “Jamie’s Dinners,” and “Cook with Jamie: My Guide to Making you a Better Cook” (Vanilla Clouds and Lemon Drops). His macaroni cheese recipes reflect his broader philosophy of making good food accessible to everyone.

Ultimate version ingredients

• 400g macaroni
• 1 litre whole milk
• 50g butter
• 50g plain flour
• 250g mature cheddar, grated
• 100g parmesan, finely grated
• 2 tsp English mustard
• Salt and freshly ground black pepper
• Fresh tomatoes, halved
• 75g breadcrumbs

Baking steps

1. Preheat oven to 190°C (gas mark 5).
2. Cook macaroni in salted boiling water until al dente. Drain, reserving a cup of pasta water.
3. Make a white sauce: melt butter, whisk in flour, cook for 1 minute. Gradually add milk, whisking constantly until thickened.
4. Remove from heat. Stir in cheddar, parmesan, and mustard until smooth. Season generously.
5. Combine the sauce with the pasta, adding a splash of pasta water if needed for consistency.
6. Transfer to an ovenproof dish. Arrange tomato halves on top. Scatter breadcrumbs and extra cheese over the surface.
7. Bake for 20–25 minutes until golden and the top is crispy.

The combination of sharp cheddar and parmesan creates an oozy, intensely cheesy sauce that clings to every piece of pasta.

Delia Smith macaroni cheese

Delia Smith remains a frequently used cookbook reference for day-to-day cooking in UK kitchens, according to Feeding Boys. Her approach prioritises reliability and straightforward technique.

Key ingredients

• 300g macaroni
• 600ml milk
• 40g butter
• 40g plain flour
• 200g mature cheddar, grated
• 50g parmesan, grated
• Nutmeg, freshly grated
• Salt and white pepper

Preparation

1. Cook macaroni in generously salted water until just tender. Drain and set aside.
2. Warm the milk in a saucepan until steaming. In another pan, melt butter over medium heat.
3. Add flour to the butter and whisk vigorously. Cook for 1 minute to remove the raw flour taste.
4. Gradually pour in the warm milk, whisking constantly. Continue whisking until the sauce thickens and begins to bubble gently.
5. Simmer for 2–3 minutes. Remove from heat.
6. Stir in the cheddar and parmesan until fully melted. Add a generous grating of nutmeg. Season to taste.
7. Fold the cooked pasta into the sauce. Serve immediately or transfer to a dish for gratinating under the grill.

Delia’s method emphasises classic technique—knowing how to build a proper Mornay sauce forms the foundation for countless other dishes.

Nigella Lawson macaroni cheese recipe

Nigella Lawson published the cookbook “How To Be A Domestic Goddess,” which focuses on comfort food and indulgent baking, according to Feeding Boys. Her macaroni cheese approach reflects this emphasis on luxury and indulgence.

Ingredients list

• 400g macaroni
• 750ml full-fat milk
• 60g butter
• 60g plain flour
• 300g Fontina cheese, cubed
• 100g mozzarella, torn
• 100g parmesan, grated
• 2 tbsp cream
• Nutmeg, freshly grated
• Salt and cayenne pepper

Cooking instructions

1. Preheat oven to 180°C (gas mark 4). Butter a large baking dish.
2. Cook pasta in salted water until al dente. Drain and set aside.
3. Warm milk in a saucepan. In a separate heavy-based pan, melt half the butter. Add flour and stir for 2 minutes.
4. Pour in the warm milk gradually, whisking constantly. Bring to a gentle boil, stirring until the sauce thickens.
5. Reduce heat. Add the Fontina and mozzarella, stirring until melted. Stir in cream and parmesan.
6. Season with nutmeg, salt, and a pinch of cayenne. Fold in the cooked pasta.
7. Transfer to the prepared dish. Dot with remaining butter. Bake for 25–30 minutes until golden and bubbling.

The use of multiple Italian cheeses—including the mild, melting Fontina—gives Nigella’s version a distinctly luxurious character that departs from the sharp cheddar tradition.

Macaroni cheese recipe for 2

Scaling a recipe for two people presents practical challenges, but the principles remain consistent with any macaroni cheese preparation. Regional variants across the UK include Scottish McMac and English Chessey and Ham versions, according to YouTube.

Scaled ingredients

• 200g macaroni
• 400ml milk
• 25g butter
• 25g plain flour
• 150g mature cheddar, grated
• 30g parmesan, grated
• ½ tsp English mustard
• Salt and pepper

Quick method

1. Cook macaroni in well-salted water. Drain when al dente.
2. Melt butter in a saucepan. Add flour and cook for 1 minute.
3. Add milk gradually, whisking until smooth. Simmer until thickened.
4. Remove from heat. Stir in cheeses and mustard until melted and smooth.
5. Combine with drained pasta. Serve immediately while hot and oozy.

The choice of cheese, shape of noodle, and inclusion of extra ingredients in mac and cheese varies depending on geographic destination, making it one of the most adaptable comfort foods globally.

— Matador Network (international food coverage)

British macaroni cheese is traditionally pasta baked in a Mornay sauce, with or without vegetable additions—the classic approach that many UK home cooks still follow today.

— Separated by a Common Language (linguistic research on food terminology)

For UK home cooks weighing their options, the choice between celebrity chef approaches comes down to what matters most: aromatic depth (Hairy Bikers), textural contrast (Jamie Oliver), reliable tradition (Delia Smith), or indulgent luxury (Nigella Lawson). Each method produces a satisfying dish, but the techniques and ingredient investments differ considerably.