Macaroni Cheese

Prep15 minutes - Cooking -30 minutes 4


  • 300g Co-operative macaroni pasta tubes
  • 2 tsp olive oil
  • 2 leeks, trimmed and finely sliced
  • 30g unsalted butter
  • 25g plain flour
  • 250ml semi skimmed milk
  • 125g Co-operative lighter mature cheese, grated
  • 250ml half fat crème fraîche
  • 1 tsp mustard powder
  • ¼ tsp ground nutmeg
  • 50g breadcrumbs
  • 3 tomatoes, halved
  • 2 tbsp grated Parmesan


  • Place the macaroni in a large pan of boiling water and cook following the pack instructions. Drain, reserving 75ml of the cooking water. Meanwhile, heat the oil in a pan and soften the leeks for 5 minutes. Transfer to a plate.
  • Melt 20g of butter in the pan, then sprinkle over the flour and mix into a firm paste. Cook for a minute then gradually add the milk, constantly stirring then whisking until you have a smooth sauce. Add the cheese, crème fraîche, reserved pasta water, mustard powder and nutmeg. Whisk again until smooth, with a little black pepper.
  • Take off the heat and stir through the pasta and leeks. Spoon into a 2-litre baking dish. Preheat the grill to high.
  • Melt the remaining butter and stir it into the breadcrumbs. Scatter evenly over the macaroni cheese, lay the tomatoes cut-side up and press them in slightly. Top with the Parmesan and grill for 10 minutes until golden and bubbling. Serve with a green salad.

Tips and Tweaks

  • Serve with green salad