Nigella Lawson’s Mac and Cheese is made with macaroni, mature cheddar, evaporated milk, eggs, fresh nutmeg, salt, and pepper. This delicious mac and cheese recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 250g macaroni
- 250g mature cheddar (or red leicester, or a mix of both)
- 250ml evaporated milk
- 2 large eggs
- Grating of fresh nutmeg
- Salt (to taste)
- Pepper (to taste)
How To Cook Mac And Cheese:
- Preheat the oven: Preheat your oven to 220°C (200°C Fan)/Gas Mark 7.
- Cook the macaroni: Boil the macaroni according to the packet instructions. Drain it, and return to the hot pan.
- Prepare the cheese sauce: While the pasta cooks, combine the cheese, evaporated milk, eggs, and nutmeg in a food processor and blend until smooth. You can also grate the cheese and mix by hand if preferred.
- Combine macaroni and sauce: Pour the cheese mixture over the cooked macaroni and stir well to coat. Add salt and pepper to taste.
- Transfer to dish and bake: Pour the macaroni mixture into a 25.5cm (10-inch) wide, shallow baking dish. Bake in the hot oven for 10-15 minutes until the top is bubbling and golden.
Recipe Tips
- Use freshly grated cheese: Grating your own cheese makes the sauce smoother and creamier than using pre-shredded cheese, which often contains anti-caking agents.
- Don’t overcook the pasta: Boil the macaroni until just al dente, as it will continue cooking in the oven.
- Blend the sauce well: Make sure the eggs, cheese, and evaporated milk are fully combined to avoid lumps in the sauce.
- Season carefully: Add salt and pepper after mixing the sauce with the pasta. Tasting at this stage helps you adjust the seasoning perfectly.
- Bake until bubbly and golden: Keep an eye on the mac and cheese while it’s in the oven. Once the top is bubbling and golden, it’s ready to take out.
How To Store & Reheat Leftovers
- Refrigerate: First, leftover mac and cheese and cheese cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge. It will keep well for up to 3 days.
- Freeze: Let leftover mac and cheese cool to room temperature, then place it in a freezer-safe container. You can freeze it for up to 2 months. To thaw, move it to the fridge overnight before reheating in the oven or microwave until hot.
- Reheating: To reheat leftover mac and cheese , place it in the oven at 180°C for 10 minutes until heated through, or microwave individual portions for 2-3 minutes, stirring halfway for even heating.
Nutrition Facts
Serving Size: 1 serving (approx. 1 cup)
- Calories: 520 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 155mg
- Sodium: 520mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 24g
- Calcium: 550mg
More Nigella Recipe:
- Nigella Venison Casserole
- Nigella Savoury Muffins
- Nigella Chicken Cacciatore
- Nigella Prawn Risotto
- Nigella Fish Stew
Nigella Lawson Mac And Cheese Recipe
Description
Nigella Lawson’s Mac and Cheese is made with macaroni, mature cheddar, evaporated milk, eggs, fresh nutmeg, salt, and pepper. This delicious mac and cheese recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (200°C Fan)/Gas Mark 7.
- Cook the macaroni: Boil the macaroni according to the packet instructions. Drain it, and return to the hot pan.
- Prepare the cheese sauce: While the pasta cooks, combine the cheese, evaporated milk, eggs, and nutmeg in a food processor and blend until smooth. You can also grate the cheese and mix by hand if preferred.
- Combine macaroni and sauce: Pour the cheese mixture over the cooked macaroni and stir well to coat. Add salt and pepper to taste.
- Transfer to dish and bake: Pour the macaroni mixture into a 25.5cm (10-inch) wide, shallow baking dish. Bake in the hot oven for 10-15 minutes until the top is bubbling and golden.
Notes
- Use freshly grated cheese: Grating your own cheese makes the sauce smoother and creamier than using pre-shredded cheese, which often contains anti-caking agents.
- Don’t overcook the pasta: Boil the macaroni until just al dente, as it will continue cooking in the oven.
- Blend the sauce well: Make sure the eggs, cheese, and evaporated milk are fully combined to avoid lumps in the sauce.
- Season carefully: Add salt and pepper after mixing the sauce with the pasta. Tasting at this stage helps you adjust the seasoning perfectly.
- Bake until bubbly and golden: Keep an eye on the mac and cheese while it’s in the oven. Once the top is bubbling and golden, it’s ready to take out.
Nigella Lawson Mac And Cheese Recipe