Macaroni Cheese
A simple, creamy baked macaroni cheese with cheddar for a comforting family meal.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 65g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Dried pastapack 500g · use 500g | £0.75£0.15 per 100g | £0.75£0.15 per 100g |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Semi skimmed milkuse 1L | 2 × £0.85568ml · £0.15 per 100ml | 2 × £0.85568ml · £0.15 per 100ml |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £6.80 | £7.15 |
| Cost of what this recipe uses | £5.27 | £5.85 |
| Per serving | £0.88 | £0.97 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Begin by weighing out 500g of macaroni and grating the 200g of cheddar cheese using a medium grater. Set the cheese aside and ensure you have a large pot and a colander ready on the hob for boiling the pasta.
- Bring the large pot of water to a rolling boil over high heat, adding a generous pinch of salt. Add the 500g of macaroni and cook for 8-10 minutes until al dente (firm to the bite), then drain and set aside.
- While the pasta cooks, place a large-bottomed saucepan over medium heat and melt the 100g of unsalted butter. Stir constantly for 2-3 minutes until the butter is completely melted and starting to foam, careful not to let it brown.
- Slowly pour the 1L of semi-skimmed milk into the butter while whisking constantly to prevent lumps. Continue cooking over medium heat for 8-10 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and stir in 150g of the grated cheddar cheese, leaving 50g for the topping. Season the sauce with salt and black pepper to taste, tasting to ensure it is rich and well seasoned.
- Fold the cooked macaroni into the cheesy sauce using a large wooden spoon until every pasta is thoroughly coated. If the mixture looks too thick, add a splash of milk to loosen it until it reaches a glossy consistency.
- Transfer the macaroni cheese to a large baking dish and sprinkle the remaining 50g of grated cheese evenly over the top. Place under a hot grill for 3-5 minutes until the cheese is melted, bubbling, and turned golden brown.
Tips
- To make this cheaper, use a mature cheddar for stronger flavour so you can use less cheese while maintaining taste.
- Batch-cook by portioning into containers; freeze immediately once cooled and defrost in the fridge overnight before reheating.
- To reheat safely, heat alone in the microwave with a splash of milk, covered, until steaming hot throughout; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).