James Martin’s ultimate macaroni cheese

James Martin’s ultimate macaroni cheese

This indulgent mac ‘n’ cheese is a substantial standalone meal - or serve with slow-cooked or roast meat dishes.


For the macaroni cheese

  • 300g/10½oz dried macaroni
  • 40g/1¾oz butter
  • 40g/1¾oz plain flour
  • 500ml/18fl oz milk
  • 100g/3½oz blue cheese, preferably mild gorgonzola, grated or finely diced
  • 150g/5½oz cheddar, grated
  • 100g/3½oz Caerphilly, grated
  • ½ tsp freshly grated nutmeg, or to taste
  • 90g/3oz pancetta, chopped
  • 100g/3½oz mozzarella, chopped
  • 75g/3oz fresh breadcrumbs
  • 25g/1oz freshly grated Parmesan
  • large handful fresh basil leaves, roughly chopped, to serve

For the salad