Quick bake macaroni cheese

Paul Heathcote

Main
easy
8
30 minutes

PT30M

Retro favourite macaroni cheese receives an upgrade, courtesy of legendary chef Paul Heathcote. This quick and easy macaroni cheese recipe makes a tasty and delicious midweek supper, and the cooked ham can easily be omitted for a vegetarian option.

First published in 2015

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Ingredients

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Metric

Imperial

Quick bake macaroni cheese

400g of macaroni pasta
150g of soft processed cheese
150ml of whipping cream
1 spring onion, finely sliced
4 slices of cooked ham, chopped
1 handful of breadcrumbs
salt to taste
pepper to taste
25g of Parmesan, grated

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Medium saucepan
Ovenproof dish

Place the pasta into a large pan of boiling salted water and cook until just soft. Drain well

400g of macaroni pasta
salt to taste

Add the cheese and whipping cream into a pan over a low heat and bring to the boil, stirring well

150g of soft processed cheese
150ml of whipping cream

Remove the sauce from the heat and beat well before adding the sliced spring onion and cooked ham, remove the pan from the heat

1 spring onion
4 slices of cooked ham

Add the pasta to the cheese sauce, season with salt and pepper

salt to taste
pepper to taste

Sprinkle with breadcrumbs and the Parmesan, place the dish under a hot grill until cooked through. Serve the macaroni cheese immediately

1 handful of breadcrumbs
25g of Parmesan

First published in 2015

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Paul Heathcote

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.