Indulgent and delicious this macaroni cheese has a few sectret ingredients to take it to the next level.

My Special Macaroni Cheese

my review here I love this macaroni cheese recipe, because just a few extra ingredients like the onion powder, Brie and Worcester sauce take the flavour up a notch. It is most certainly an indulgent recipe, that I usually crave on a hangover or when I'm recovering from a bug. This recipe makes enough for 2 people as a main course or 4 people as a side.

Indulgent and delicious this macaroni cheese has a few sectret ingredients to take it to the next level. I would strongly recommend serving with some crispy pancetta or smokey streaky bacon too.  

My Special Macaroni Cheese

Indulgent and delicious this Macaroni Cheese recipe is perfect as a treat.
Prep time:
Cook time:
Total time:
Recipe type: Dinner
Serves: 2-4
Luxurious macaroni cheese recipe

Notes on the Recipe (click to view)


  • 320g Macaroni Cheese
  • 30g (2 tablespoons) Butter
  • 25g plain flour
  • 350ml milk (I use whole)
  • 140g mature cheddar cheese
  • 50g Parmesan or Grana Padano
  • 80g Brie
  • 1 dash Worcester sauce (6 drops)
  • 100g Grated Mozarella
  • 4 tablespoons of bread crumbs
  • 1/2 bunch of chives
  • 1/2 level teaspoon English mustard
  • 1/2 level teaspoon onion powder
  • 1 tablespoon garlic oil
  • 1 tablespoon truffle oil
  • Salt and pepper
  • 2 slices of pancetta per person


  1. If serving with pancetta or smokey bacon, place the slices on a baking tray and in the oven for 20-30 minutes on 150'C until dark and crispy but not burnt, set to one side until you are ready to serve.
  2. Grate the cheddar and parmesan and make sure you leave around 40g (a handful) to one side to us at the end.
  3. Cut the thick sides off your Brie, but don't worry if there are still a few hard bits, try not to waste it.
  4. Place the pasta in a pan of salted boiling water, and cook to cooking instructions (usually around 12 minutes).
  5. Take half of the butter (15g:- 1 tablespoon) and the flour and place in the pan you'll be using to make the sauce. Place on a low heat and stir until the butter melts and forms a paste with the flour.
  6. Add a small dash (it is better to be really gradual with this stage so make sure you only add a very small splash at a time) of milk, and stir vigorously in with the paste.
  7. Repeat over and over again, adding a small splash and beating the mixture well each time , so that it has no lumps and is smooth. It will eventually start to thin and become a white sauce. Once the sauce is the consistency of custard you can add the rest of the milk and stir. Keep on the heat.
  8. Add the mustard, onion powder and salt and pepper and stir into the white sauce.
  9. Add the Cheddar, Brie and Parmesan (don't forget to keep some Cheddar and Parmesan aside) and slowly stir until melted.
  10. Toast the breadcrumbs in the garlic oil, truffle oil and oregano for a few minutes until the moisture has dried off and the breadcrumbs are golden and crispy
  11. Drain off the macaroni and stir 1 tablespoon of butter through it so stop it sticking. Next add the macaroni to the cheese sauce, just before you transfer it to the baking dish mix the chopped chives and the last handful of Cheddar and Parmesan through the pasta
  12. Pour the pasta into your baking dish, and sprinkle the grated Mozzarella on top, finally sprinkle the breadcrumbs on top and place in the oven for 20 minutes at 160'C
  13. Serve straight away

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This special macaroni cheese uses a few key secret ingredients to take it to the next level. So indulgent and luxurious you'll have everyone asking you for the recipe!

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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