Macaroni cheese is a classic pasta dish made with a creamy cheese sauce and baked until golden on top. With mascarpone, Gruyère and whisked egg whites, Delia Smith Macaroni Cheese Recipe has a lighter, almost soufflé-like texture.
Ingredients
This recipe serves 2 people generously and takes approximately 35–40 minutes to prepare and cook.
175g dried macaroni
25g butter
1 medium onion (about 110g), finely chopped
25g plain flour
275ml whole milk
75g mascarpone cheese
50g Gruyère cheese, freshly grated
50g Parmesan cheese, freshly grated
2 large eggs, separated
¼ whole nutmeg, freshly grated
Salt, to taste
Freshly ground black pepper, to taste
A little extra butter for greasing
I recommend using freshly grated Gruyère and Parmesan rather than ready-grated cheese. They melt more smoothly and give the sauce a richer flavour. The mascarpone adds creaminess, while the Gruyère brings a mild, nutty taste that goes very well with pasta.
How to Make Delia Smith Macaroni Cheese
Step 1: Prepare the Cheese Sauce
Preheat your oven to 200°C (180°C fan), or Gas Mark 6. Lightly grease a shallow ovenproof dish with butter and leave it ready for the macaroni.
Melt 25g butter in a medium saucepan over low heat. Add the finely chopped onion and cook gently for about 5 minutes, stirring occasionally. The onion should soften without turning brown, as browned onions will give the sauce a different flavour.
Add the plain flour and stir continuously for about 1 minute. Gradually pour in the milk while stirring to prevent lumps from forming. Continue cooking over gentle heat until the sauce becomes smooth and slightly thick.
Remove the saucepan from the heat and stir in the mascarpone, grated Gruyère and half the Parmesan. Add the lightly beaten egg yolks, grated nutmeg, salt and black pepper. Mix everything until the cheese has melted and the sauce looks creamy.
Keep the heat low throughout this process. A cheese sauce that boils too strongly can become grainy, especially after the cheese and egg yolks have been added.
Step 2: Cook the Macaroni and Beat the Egg Whites
Bring a large saucepan of salted water to a boil. Add the macaroni and cook for approximately 4–6 minutes, or until it is slightly firm. The pasta will finish cooking in the oven, so there is no need to cook it completely at this stage.
Drain the macaroni thoroughly and return it to the saucepan. Pour the prepared cheese sauce over the pasta and stir gently until every piece is coated.
Place the egg whites in a clean mixing bowl and whisk until they form soft peaks. You should be able to lift the whisk and see the peaks hold briefly before bending over.
Fold the whisked egg whites into the macaroni mixture using a large metal spoon. Add them in two portions and use gentle movements to keep as much air in the mixture as possible.
This is my favourite part of the recipe because the egg whites give the finished macaroni a noticeably different texture from ordinary baked macaroni cheese.
Step 3: Bake Until Golden
Transfer the macaroni mixture into the prepared ovenproof dish. Spread it evenly without pressing it down too firmly, then sprinkle the remaining Parmesan cheese over the surface.
Place the dish on an upper shelf of the preheated oven and bake for approximately 12–15 minutes. The top should become lightly golden, and the macaroni mixture should rise slightly as it cooks.
Remove the dish once the cheese topping looks golden and the centre is hot and set. Avoid leaving it in the oven for too long, as the sauce can become dry.
Serve immediately while the macaroni is hot and the topping is still slightly puffed. The texture will settle as the dish cools, which is normal for a recipe containing whisked egg whites.
What to Serve With Delia Smith Macaroni Cheese
A fresh green salad is one of the nicest things to serve alongside macaroni cheese. The crisp vegetables and light dressing provide a pleasant contrast to the rich cheese sauce. I particularly like rocket, cucumber and cherry tomatoes with a little olive oil and lemon juice.
Steamed broccoli, green beans or roasted asparagus also make good side dishes. Their mild flavours complement the Gruyère and Parmesan without making the meal feel too heavy.
If you prefer something warmer, try roasted tomatoes with garlic and herbs. The slight acidity of the tomatoes goes nicely with the creamy macaroni.
Garlic bread is another popular choice, especially for a larger family meal. However, I would serve smaller portions because the macaroni already contains plenty of pasta and cheese.
For a simple dinner, Delia Smith Macaroni Cheese Recipe is satisfying enough on its own, although adding vegetables gives the plate a little freshness.
Delia Smith Macaroni Cheese Nutrition Information
The following nutritional values are approximate estimates for one serving, based on dividing the finished recipe into two generous portions.
Nutrient | Approximate Amount |
|---|---|
Calories | 1,000 kcal |
Protein | 39g |
Carbohydrates | 85g |
Total Fat | 55g |
Saturated Fat | 31g |
Fibre | 5g |
Sugar | 12g |
The exact values depend on the brands of cheese, milk and mascarpone used. Smaller portions will naturally contain fewer calories.
FAQs
Can I Use Cheddar Instead of Gruyère?
Yes, mature Cheddar can replace Gruyère in the same quantity. It gives the macaroni a stronger, sharper cheese flavour. Gruyère has a slightly nuttier taste, but both cheeses melt well into the sauce.
Why Are Egg Whites Added to Macaroni Cheese?
Whisked egg whites make the macaroni mixture lighter and help it rise slightly during baking. They give the finished dish a soft, soufflé-like texture instead of the heavier consistency found in traditional macaroni cheese.
Can I Prepare This Recipe in Advance?
You can prepare the cheese sauce and cook the macaroni ahead of time. Store them separately in the refrigerator, then combine them before baking. Whisk and fold in the egg whites just before the dish goes into the oven for the best texture.
How Do I Store Leftover Macaroni Cheese?
Allow the macaroni to cool, then transfer it to an airtight container and refrigerate promptly. It will keep for up to 2 days. Reheat it thoroughly until piping hot throughout, although the texture will be denser than when freshly baked.
Can I Freeze Delia Smith Macaroni Cheese?
You can freeze the cooked macaroni cheese, but I would not recommend it for the best results. The mascarpone sauce can change texture after thawing, and the whipped egg whites will lose their lightness. This particular macaroni cheese tastes much better when prepared and served fresh.