Macaroni cheese



Serves 2-4


  • 150ml water mixed with 150ml milk
  • 1/2 teaspoon bouillon
  • 1 teaspoon cornflour
  • 3 teaspoons cold milk
  • 60g finely grated cheddar cheese
  • Grind black pepper
  • 200g macaroni pasta


Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutesΒ 

Macaroni cheese

This is a substantial meal-in-minutes when I see my children starting to flake. Their brains and bodies are so busy, it’s up to us as parents to fuel them. Macaroni cheese is a classic as it is a carb and calcium hit. I use water as the base of the sauce as I find a full milk cheese sauce a bit of a dairy overload. Serve it with lots of vegetables and you are packing in the fibre, vitamins and minerals they need too.


Boil the kettle for the macaroni. Place the macaroni in a saucepan. Pour over boiling water and cook as per the packets’ instructions.

While the macaroni is cooking, make the cheese sauce. Place the water and milk with the bouillon in a small saucepan. Bring it to the boil. While it is coming to the boil, place the cornflour and the teaspoon of cold milk in a ramekin and stir.

Once the bouillon is boiling, add the cornflour and milk mix and stir. Bring back to a gentle simmer and add the grated cheese and pepper. Simmer for 5 minutes.

Add the sauce to the drained pasta and stir. Leave to rest for 3 minutes for the flavours to relax and the macaroni to absorb the excess sauce. Serve with lots of vegetables and more cheese on top.



Try adding ham, bacon or leftover roast chicken to the sauce. For a super-nutritious sauce, when I have time I use homemade chicken stock instead of water for the base of the sauce.”

No Comments

Post A Comment