James Martin Macaroni Cheese​​​

This James Martin macaroni cheese is proper comfort food: creamy, rich, and baked until bubbling with a crisp, golden topping. The sauce is smooth and full of flavour thanks to a simple roux, good cheddar, and a little mustard for lift. It’s an easy, confidence-building recipe that’s ideal for weeknights and just special enough for guests. From start to finish, you’re looking at around 50 minutes.

Ingredients

For the pasta

• 400g dried macaroni
• Salt, for the pasta water

For the cheese sauce

• 50g unsalted butter
• 50g plain flour
• 700ml whole milk
• 100ml double cream (optional, but lovely)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Pinch of freshly grated nutmeg
• 250g mature cheddar, grated
• 100g Red Leicester (or more cheddar), grated
• Black pepper, to taste

For the topping

• 60g fresh breadcrumbs (or panko)
• 25g unsalted butter, melted
• 50g Parmesan, finely grated
• A small handful of the grated cheddar mix, reserved from above (optional but recommended)

To finish (optional)

• 1 tbsp chopped parsley

How to Make James Martin Macaroni Cheese

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the macaroni cheese cooks evenly and the topping turns golden without catching.
• Cook the pasta: Bring a large pan of well-salted water to the boil. Add the macaroni and cook 1 to 2 minutes less than the packet suggests, so it’s properly al dente. Drain well and set aside (a quick shake in the colander helps stop it watering down the sauce).
• Start the cheese sauce (roux): In a large saucepan, melt the 50g butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until it smells slightly biscuity but hasn’t coloured.
• Whisk in the milk: Add the milk gradually, whisking smooth each time before adding more. If using double cream, whisk it in now. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring often, until thick enough to coat the back of a spoon.
• Add flavour and cheese: Take the pan off the heat. Stir in the Dijon mustard, Worcestershire sauce, nutmeg, and black pepper. Add the cheddar, Red Leicester, and most of the Parmesan, saving a little Parmesan and a small handful of cheddar mix for the top. Stir until fully melted and smooth.
• Assemble: Tip the drained macaroni into the sauce and fold until every piece is coated. Spoon into a baking dish and level the surface.
• Top it: Mix the breadcrumbs with the melted butter, then scatter over the macaroni. Finish with the reserved cheeses for an extra-crisp, savoury crust.
• Bake: Bake for 18 to 22 minutes, or until the edges are bubbling and the top is golden. If you want it darker, pop it under the grill for 1 to 2 minutes, keeping a close eye on it.
• Cool slightly and serve: Rest for 5 to 10 minutes before serving. This helps the sauce settle so it stays creamy rather than running all over the plate. Sprinkle with parsley if you like.

Tips

Why is my cheese sauce grainy?

This usually happens if the sauce gets too hot after the cheese goes in. Take the pan off the heat before adding cheese, stir gently, and don’t let it boil. Grating your own cheese (instead of using pre-grated) also helps it melt smoothly.

How do I stop macaroni cheese from turning watery?

Drain the pasta well and slightly undercook it, because it will release a bit more moisture as it bakes. Also make sure the white sauce is properly thickened before you add the cheese and pasta.

Can I make the topping extra crunchy?

Use panko breadcrumbs, mix them thoroughly with melted butter, and finish the dish under the grill for a minute or two. A small handful of extra grated cheddar on top also helps with colour and crunch.

How do I keep it creamy after baking?

Don’t overbake it. You’re looking for bubbling edges and a golden top, not a long bake that dries the sauce. Resting for 5 to 10 minutes makes it feel creamier when served.

Serving Suggestions

• Green salad with a sharp vinaigrette (it cuts through the richness)
• Steamed broccoli or peas
• Roasted tomatoes or balsamic mushrooms
• Garlic bread for the full comfort-food effect

Storage

Room temperature

Let it cool, then don’t leave it out for more than 2 hours (1 hour if your kitchen is warm). After that, refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 15 to 20 minutes, covered loosely with foil, then uncover for the final 5 minutes to re-crisp the top. A splash of milk stirred in before reheating helps if it has thickened.

Freezing

Freeze in portions for up to 2 months. Defrost overnight in the fridge, then reheat as above until piping hot throughout. The sauce may thicken slightly after freezing, so a small splash of milk when reheating is useful.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 58g
• Protein: 28g
• Fat: 31g
• Saturated Fat: 19g
• Sodium: 720mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of cheese and milk used and your portion size.

FAQs

James Martin Macaroni Cheese

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

portions

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

620

kcal

50

minutes

Creamy, bubbling James Martin-style macaroni cheese with a rich cheddar sauce and a crisp breadcrumb topping. Comfort food done properly, ready in under an hour.

Ingredients

• 400g dried macaroni

• Salt, for the pasta water

• 50g unsalted butter

• 50g plain flour

• 700ml whole milk

• 100ml double cream (optional, for extra richness)

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• Pinch of freshly grated nutmeg

• 250g mature cheddar, grated

• 100g Red Leicester (or more cheddar), grated

• 50g Parmesan, finely grated

• Black pepper, to taste

• 60g fresh breadcrumbs (or panko)

• 25g unsalted butter, melted (for the topping)

• 1 tbsp chopped parsley (optional, to finish)

Directions

• Preheat the oven to 200°C (180°C fan). Butter a medium baking dish.
• Cook the macaroni in well-salted boiling water until just al dente. Drain well.
• Melt 50g butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk (and cream if using) until smooth.
• Simmer gently for 3–5 minutes until thickened, then stir in mustard, Worcestershire, nutmeg, pepper, and most of the cheeses (save a small handful for the top).
• Stir the pasta into the cheese sauce. Tip into the baking dish and level the top.
• Mix breadcrumbs with melted butter and scatter over the top, then add the reserved cheese. Bake for 18–22 minutes until bubbling and golden.
• Rest for 5–10 minutes, sprinkle with parsley if you like, then serve.

Notes

• Undercook the pasta slightly; it will soften more in the oven.
• For the smoothest sauce, keep the heat low when adding cheese and don’t let it boil.
• Swap Red Leicester for Gruyère for a deeper, nuttier flavour.