Delia Smith Macaroni Cheese

Let me get this off my chest first: the number of times I’ve made lumpy, bland, overly gloopy macaroni cheese in the early years of cooking is almost criminal. You’d think it’s a foolproof dish — pasta, cheese, job done. But no. Macaroni cheese is a trap. A trap made of curdled sauce, soggy pasta, and heartbreak.

So when I finally tried Delia Smith’s Macaroni Cheese — with mascarpone, Gruyère, and a technique that actually respects eggs — I realised where I’d been going wrong. This isn’t just a nursery dish. It’s grown-up comfort food, engineered with precision and British backbone.

If you want a macaroni cheese that’s creamy, cheesy, a bit posh, and has a proper structure when you serve it (not a puddle), follow this one. It’s still easy — just not “mindless”.

Keyword, by the way? “Delia Smith Macaroni Cheese” — and trust me, it’s worth learning properly.

Ingredients List

• 175g (6 oz) macaroni — classic choice, holds sauce beautifully.
• 2 large egg yolks — for richness.
• 2 large egg whites — beaten separately, give it that soufflé-like puff.
• Salt and freshly ground black pepper
• 75g (3 oz) mascarpone — adds luxurious creaminess without splitting.
• 50g (2 oz) Gruyère, finely grated — nutty and melts like a dream. Swap for mature Cheddar if desperate.
• 50g (2 oz) Parmesan, finely grated — for that punchy, salty finish.
• 25g (1 oz) butter
• 1 medium onion (around 110g), finely chopped — base flavour builder.
• 25g (1 oz) plain flour — thickens the sauce.
• 275ml (10 fl oz) milk
• ¼ whole nutmeg, freshly grated — skip this and the sauce tastes oddly flat. Trust Delia.

How to Make It (Instructions)

1. Start by prepping everything. Grate the cheeses, separate the eggs, chop the onion. Do it now — this recipe moves quick once you begin.
2. Boil 4 pints (2.25L) of salted water. You’ll use it for the macaroni later. Add a good dessert spoon of salt — don’t skimp.
3. Make the cheese sauce.
   Melt the butter in a small saucepan over low heat. Add the onion and gently sweat it for 5 minutes — no browning.
   Stir in the flour to form a smooth paste (that’s a roux). Cook it for a minute or two to get rid of that raw flour taste.
   Gradually whisk in the milk, a little at a time, until smooth. This is where I usually spill some on the hob. It’s tradition now.
4. Add seasoning and flavour. Toss in salt, pepper, and a good grating of nutmeg. Simmer gently for 5 minutes.
5. Stir in the mascarpone, Gruyère, egg yolks, and half the Parmesan. Keep whisking until it all melts together into a glossy, silky sauce.
6. Preheat your oven. And — key step — stick your baking dish in there too. A hot dish helps the macaroni puff up instead of sinking.
7. Cook your macaroni. Just 4–6 minutes, until al dente. Not soft — it’ll finish cooking in the oven.
8. Whip your egg whites to soft peaks. You want them fluffy, not dry.
9. Combine. Drain the macaroni, return it to the pot, pour over the cheese sauce, and gently fold in the whipped egg whites.
10. Bake. Pour into the hot dish, sprinkle the remaining Parmesan on top, and bake high up in the oven for 12 minutes — it should rise slightly and turn golden.
11. Serve immediately. Blink and it deflates. You’ve been warned.

Common Mistakes

Why is my cheese sauce lumpy or greasy?
You likely added the cheese over too high heat, or too early. Let the white sauce cool slightly before whisking in the cheeses.

Why didn’t it puff up like Delia’s?
You didn’t whip the egg whites enough or deflated them when folding. Be gentle — it’s not a boxing match.

Why does mine taste bland?
Season it well before baking. And don’t skip the nutmeg. I used to think it was optional — it’s not.

Why is the texture weird?
Overcooked pasta + too thin sauce = mush. Cook macaroni al dente and make sure your sauce is thick enough to cling.

Why does it curdle when reheated?
High heat’s the enemy. Warm gently — or better yet, eat it all fresh. I mean… it’s pasta and cheese.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days. Texture softens, but it’s still comforting.
Freezer: Best frozen before baking. Assemble, cover tightly, and freeze for up to 3 months.
Oven Reheat: 175°C (350°F) for 20–25 mins, covered with foil. Add a splash of milk if it looks dry.
Microwave: 1-minute blasts, stirring in between. Creamier if you add a bit of milk.
Stovetop: Low heat, stirring often. Add milk gradually — don’t let it stick.

What to Serve With It

• Crisp green salad — bitterness from rocket or watercress cuts through the richness.
• Garlic bread — carbs-on-carbs, because why not.
• Roasted broccoli or Brussels sprouts — brings a nice nutty contrast (and makes you feel like an adult).

FAQ Section

Can I make this gluten-free?
Yes — use gluten-free macaroni and swap the flour for a GF blend or cornstarch. Sauce might be slightly looser, so reduce milk slightly.

Can I use other cheeses?
Absolutely. Mature Cheddar, Emmental, or even blue cheese for a punchier twist. Just balance with something creamy like mascarpone.

Can I add bacon or ham?
Yes — crispy pancetta or chopped ham work brilliantly. Fry them off and mix into the sauce before baking.

Can I double the recipe for a crowd?
Yes, just use a larger baking dish and extend baking time slightly (2–3 minutes). Don’t forget to whip more egg whites!

Try More Recipes:

• Delia Smith Pineapple Upside Down Cake
• Delia Smith Potato Gratin
• Delia Ginger Marmalade Recipe
• Delia Smith Stuffed Pork Tenderloin