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Macaroni Cheese

Dubliner Macaroni Cheese.

 300 g Dried macaroni or similar pasta
 20 g Butter
 1 Leekwashed & sliced
 1 ½ tbsp Plain flour
 500 ml Milk
 ¼ tsp Ground nutmeg
 Salt & pepper
 200 g Dubliner white cheesedivided
 1 Vine of cherry tomatoeseach cut in half

Pre-heat oven to 220°C / 200°C fan assisted / gas 7.


Cook pasta in a large pot of salted water according to package instructions. Once cooked, drain then toss with a drizzle of olive oil. Set aside.


Melt butter in a large pot over a low heat. Add the sliced leek and gently cook until leek has softened. Sprinkle over the flour and mix to combine, turn heat up to medium and continue cooking for 2-3 minutes, stirring continuously.


Slowly whisk in the milk, increase heat and bring to a boil, make sure to stir continuously to avoid lumps, cook until the sauce has thickened.


Add cooked pasta to the sauce then gently stir until all the pasta has been coated. Add the nutmeg and season to taste with salt and pepper.


Stir in 150g of the Dubliner Cheese and fold in the cherry tomatoes.


Spoon into an oven safe baking dish then sprinkle with remaining cheese. Bake for 20-30 minutes until golden and bubbling.

Nutrition Facts

Serving Size 1

Servings 0