This was was my favourite food growing up, I had it every birthday. Not much has changed, except perhaps it is more of a side dish now than a main course! This is a particularly amazing recipe because you can make the Macaroni Cheese for under $8 BUCKS!
For the price estimates here we’ve used a large national supermarket, but it’s possible (and highly encouraged) for you to look around at your local farmers’ market, local butcher, or discount grocers. You’re likely to find many of these ingredients even cheaper there!
Macaroni Cheese For Under 8!
4
servings10
minutes40
minutes610
kcal50
minutesA creamy, cheesy and golden-topped macaroni bake that’s perfect for easy weeknight dinners.
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Ingredients
400 g macaroni
4 tbsp plain flour
700 ml full cream milk
1 brown onion, quartered
1 garlic clove, crushed (or 1–2 tsp minced garlic from a jar)
50 g butter
5 cups grated cheddar cheese (approx. 500 g)
½ cup grated parmesan cheese
⅔ cup breadcrumbs
Salt and pepper, to taste
Directions
- Preheat oven to 180°C (fan-forced).
- Cook macaroni in a large pot of salted boiling water until just tender. Drain and set aside.
- In a medium saucepan, heat milk with onion quarters and garlic over low heat until almost boiling. Remove from heat and let steep for 10 minutes.
- Strain the milk to remove onion and garlic, then set the milk aside to cool slightly.
- In another saucepan, melt butter over low heat. Add flour and stir constantly for 1 minute to form a roux—do not let it brown.
- Gradually add the cooled milk, whisking to prevent lumps. Simmer gently for 3–5 minutes until thickened.
- Remove from heat. Stir in cheddar cheese until melted. Season with salt and pepper.
- Add cooked macaroni to the cheese sauce and mix well.
- Pour mixture into a greased ovenproof baking dish. Top with breadcrumbs and parmesan cheese.
- Bake for 20–25 minutes or until golden and bubbling on top.
Notes
- Not suitable for freezing; best enjoyed fresh.
- Use gluten-free pasta and flour to make this gluten-free.
- Add steamed broccoli or cooked bacon pieces for variation.
- Can be made ahead and stored in the fridge for up to 24 hours before baking.
- Use tasty cheese or Coles-brand shredded cheese for an affordable option.
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