Fiona’s famous three-cheese macaroni and cheese

Nici Wickes shares her friend Fiona's famous mac 'n' cheese recipe. This dish is so incredibly creamy and deliciously spiked with mustard that you'll go back for seconds, and dare we say it, thirds!

By Nici Wickes
  • 1 hr cooking
  • Serves 2
  • Print


  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 2-3 chorizo sausages (optional)
  • 4 rashers bacon, chopped
  • 50 gram butter
  • 2 tablespoon plain flour
  • 1 tablespoon mustard powder
  • 1/2 teaspoon sea salt and grind of freshly ground pepper
  • 500 millilitre milk
  • 200 gram cheese – mix of grated aged cheddar, Parmesan, gruyère, crumbled blue or whatever you please
  • 100 gram large-holed macaroni, cooked in lots of salted water
  • extra grated cheddar and Parmesan for the top


  • 1
    Preheat oven to 170°C.
  • 2
    Heat the oil in a large saucepan and sauté the onion until soft. Squeeze sausage out of the casings into small meatballs and put in the saucepan to brown. Add the bacon and fry for 3-4 minutes. Remove and set aside.
  • 3
    Make the cheese sauce inthe same pot (I don’t wash it). Melt the butter, then stir in the flour, mustard power and seasonings, mixing to a paste. Add the milk and stir while it comes up to heat and thickens. Cook for 10 minutes, stirring to a smooth sauce. Add a little water if it seems too thick – aim for pouring cream consistency, not a thick béchamel. Stir in the first measure of cheese and heat until it melts.
  • 4
    In a medium-sized ovenproof dish, mix together the cooked pasta, onions, meatballs, bacon and cheese sauce until well combined. Sprinkle over the extra cheese and bake for 30-40 minutes.


  • Serves 2-4. - Fiona likes to use a large-holed tube pasta instead of the usual macaroni elbows and advises to keep the béchamel really loose – about the consistency of a milkshake, not a thickshake.

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