James Martin Macaroni Cheese is not your average weekday pasta bake. Known for his love of butter and cream, James Martin elevates this humble comfort food into a luxurious, bubbling masterpiece. Featuring a rich Mornay sauce enriched with double cream, crispy pancetta for a salty crunch, and a golden, bubbling crust of mature cheddar and parmesan, this recipe is the ultimate indulgence for cheese lovers.
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Why You Will Love This Macaroni Cheese Recipe:
- Extra Creamy: The addition of double cream to the white sauce creates a velvety, luxurious texture that standard milk-only sauces cannot achieve.
- Salty Crunch: The inclusion of crispy pancetta or bacon adds a savory, smoky depth that cuts through the richness of the cheese.
- Punchy Flavor: By using strong mature cheddar and a touch of English mustard, the sauce has a sharp, savory kick rather than being bland and milky.
- Crispy Topping: A generous layer of parmesan and cheddar on top creates that essential golden, crunchy crust that everyone fights over.
- Crowd Pleaser: It serves as a hearty main course on its own or a decadent side dish for steaks and roast chicken.
James Martin Macaroni Cheese Ingredients
- 500g dried macaroni (or other tube pasta)
- 50g butter
- 50g plain flour
- 600ml whole milk
- 150ml double cream (heavy cream)
- 1 tsp English mustard (or Dijon)
- 300g mature cheddar cheese, grated
- 50g parmesan cheese, grated
- 150g pancetta cubes or smoked bacon lardons (optional)
- Salt and freshly ground black pepper
- Optional: Handful of fresh parsley, chopped
How To Make James Martin Macaroni Cheese
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the 500g of macaroni and cook for 2 minutes less than the package instructions state (it should be very al dente as it will finish cooking in the oven). Drain and rinse under cold water to stop the cooking. Set aside.
- Crisp the Bacon: In a dry frying pan over medium-high heat, fry the 150g of pancetta or bacon lardons until golden and crispy. Remove from the pan and drain on paper towels.
- Make the Roux: Melt the 50g of butter in a large saucepan over medium heat. Stir in the 50g of flour and cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste (it should look like a sandy paste).
- Create the Sauce: Gradually whisk in the 600ml of milk, a little at a time, ensuring there are no lumps before adding more. Once all the milk is incorporated, simmer for 3 to 4 minutes until thickened.
- Enrich the Sauce: Stir in the 150ml of double cream and bring to a gentle bubble. Remove from the heat.
- Add Cheese: Stir in the 1 tsp of mustard, most of the grated cheddar (save a handful for the top), and half of the parmesan. Stir until melted and smooth. Season with salt and plenty of black pepper.
- Combine: Add the cooked macaroni and the crispy pancetta to the cheese sauce. Stir well to coat every piece of pasta.
- Bake: Preheat your oven to 200°C (400°F). Pour the mixture into a large baking dish (approx 9×13 inches). Scatter the remaining cheddar and parmesan over the top.
- Finish: Bake for 20 to 25 minutes until the sauce is bubbling around the edges and the top is golden brown and crispy. Let it rest for 5 minutes before serving.
Recipe Tips
- Undercook the Pasta: This is the most critical step. If you boil the pasta until soft, it will turn into mush when baked in the sauce. Keep it firm.
- Grate Your Own Cheese: Pre-grated bags of cheese contain anti-caking agents (potato starch) that prevent the cheese from melting smoothly. Grating a block of cheddar yourself results in a much silkier sauce.
- Warm the Milk: If you are nervous about lumps in your white sauce, warm the milk in the microwave before adding it to the roux. Hot liquid incorporates into the hot roux more easily than cold liquid.
- Resting Time: Letting the dish sit for 5 to 10 minutes after taking it out of the oven allows the sauce to “set” slightly, making it easier to serve without it running all over the plate.
What To Serve With Macaroni Cheese?
Because this Macaroni Cheese is heavy on carbs and dairy, it needs something fresh and acidic to balance the palate. A crisp Green Salad with a sharp vinaigrette or a Tomato and Onion Salad is perfect. If serving it as a side dish, it pairs wonderfully with Steak, Roast Chicken, or BBQ Ribs.
How To Store Leftovers Macaroni Cheese?
- Refrigerate: Allow the dish to cool completely. Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days.
- Freeze: You can freeze the baked or unbaked dish. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking/reheating.
How To Reheat Leftovers Macaroni Cheese?
Important Tip: Pasta absorbs liquid as it sits, so leftovers can be dry. Add a splash of liquid when reheating.
- Oven: Preheat to 180°C (350°F). Splash 2 tbsp of milk over the pasta. Cover with foil and bake for 20 minutes, then remove foil for 5 minutes to re-crisp the top.
- Stovetop: Transfer a portion to a saucepan with a splash of milk. Stir gently over medium-low heat until creamy and hot.
FAQs
Yes, simply omit the pancetta or bacon. To add texture, you could stir in some sautéed mushrooms or spinach.
Absolutely, Gruyère is excellent for melting and adds a nutty flavor. Red Leicester adds a nice orange color. Mozzarella will give you a u0022cheese pullu0022 but has less flavor, so mix it with strong cheddar.
A grainy sauce is usually caused by overheating the cheese. Once you add the cheese to the white sauce (step 6), remove the pan from the heat immediately. The residual heat is enough to melt it.
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Macaroni Cheese Nutrition Facts
Serving Size: 1 portion (serves 6)
- Calories: 650 kcal
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 110mg
- Sodium: 780mg
- Total Carbohydrate: 55g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 24g
James Martin Macaroni Cheese
Course: Main, Lunch, Dinner, SidesCuisine: British, AmericanDifficulty: Easy6
servings20
minutes25
minutes650
kcalThis ultra-rich version of the classic Macaroni Cheese features a sauce made from whole milk, double cream, and plenty of mature cheddar. Enhanced with crispy pancetta and a hint of mustard, it is baked until golden and bubbling, creating a comforting dish that is creamy on the inside and crispy on top.
Ingredients
500g dried macaroni (or other tube pasta)
50g butter
50g plain flour
600ml whole milk
150ml double cream (heavy cream)
1 tsp English mustard (or Dijon)
300g mature cheddar cheese, grated
50g parmesan cheese, grated
150g pancetta cubes or smoked bacon lardons (optional)
Salt and freshly ground black pepper
Optional: Handful of fresh parsley, chopped
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the 500g of macaroni and cook for 2 minutes less than the package instructions state (it should be very al dente as it will finish cooking in the oven). Drain and rinse under cold water to stop the cooking. Set aside.
- Crisp the Bacon: In a dry frying pan over medium-high heat, fry the 150g of pancetta or bacon lardons until golden and crispy. Remove from the pan and drain on paper towels.
- Make the Roux: Melt the 50g of butter in a large saucepan over medium heat. Stir in the 50g of flour and cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste (it should look like a sandy paste).
- Create the Sauce: Gradually whisk in the 600ml of milk, a little at a time, ensuring there are no lumps before adding more. Once all the milk is incorporated, simmer for 3 to 4 minutes until thickened.
- Enrich the Sauce: Stir in the 150ml of double cream and bring to a gentle bubble. Remove from the heat.
- Add Cheese: Stir in the 1 tsp of mustard, most of the grated cheddar (save a handful for the top), and half of the parmesan. Stir until melted and smooth. Season with salt and plenty of black pepper.
- Combine: Add the cooked macaroni and the crispy pancetta to the cheese sauce. Stir well to coat every piece of pasta.
- Bake: Preheat your oven to 200°C (400°F). Pour the mixture into a large baking dish (approx 9×13 inches). Scatter the remaining cheddar and parmesan over the top.
- Finish: Bake for 20 to 25 minutes until the sauce is bubbling around the edges and the top is golden brown and crispy. Let it rest for 5 minutes before serving.
Notes
- Undercook the Pasta: This is the most critical step. If you boil the pasta until soft, it will turn into mush when baked in the sauce. Keep it firm.
Grate Your Own Cheese: Pre-grated bags of cheese contain anti-caking agents (potato starch) that prevent the cheese from melting smoothly. Grating a block of cheddar yourself results in a much silkier sauce.
Warm the Milk: If you are nervous about lumps in your white sauce, warm the milk in the microwave before adding it to the roux. Hot liquid incorporates into the hot roux more easily than cold liquid.
Resting Time: Letting the dish sit for 5 to 10 minutes after taking it out of the oven allows the sauce to “set” slightly, making it easier to serve without it running all over the plate.
