There’s something ridiculously comforting about a bubbling dish of mac and cheese, especially Nigella’s version. I first made this one on a weeknight that had “emergency carbs” written all over it. You know the sort—rain, laundry in piles, not a veg in sight. This recipe was a revelation. No floury roux faff. No three types of cheese. Just a gloriously silky mix of eggs, cheddar, and evaporated milk that hugs every piece of pasta like it means it.
And the nutmeg—my god, the nutmeg. You wouldn’t think such a tiny grating would matter, but it gives the whole dish this warm, bakery sort of depth. My partner didn’t even notice the missing béchamel, just wolfed it down and asked if there was more. There wasn’t. But next time, I made a double batch.
Why You’ll Love It
- No faffing with a roux – just blend, pour, bake. Done.
- Evaporated milk makes it silky-smooth and a bit retro (in the best way).
- That golden crust only takes 10 minutes in the oven.
- Great with cheddar, red Leicester, or whatever’s in your fridge that still smells fine.
- You can mix it all in one bowl or food processor. Up to you.
- It reheats like a dream for next-day lunches or midnight fridge raids.
Ingredients
- 250g macaroni
- 250g mature cheddar (or red Leicester, or a mix)
- 250ml evaporated milk
- 2 large eggs
- A grating of fresh nutmeg
- Salt, to taste
- Black pepper, to taste
How to Make It
Cook your pasta but keep it firm:
Boil the macaroni in salted water just until al dente—it’ll finish cooking in the oven. Drain it and tip it back into the hot pan so it doesn’t clump.
Blitz the cheesy magic:
In a food processor (or a big bowl with a whisk and some elbow grease), mix the evaporated milk, eggs, grated cheese, nutmeg, salt, and pepper. You want a smooth, thickish sauce.
Bring pasta and sauce together:
Pour the cheese mixture over your hot macaroni and stir like mad so every bit gets coated. The heat helps melt the cheese straight into the sauce.
Prep your dish and preheat that oven:
Turn your oven to 220°C (200°C fan) or 425°F. Grab a shallow baking dish—about 25.5 cm or 10 inches wide—and butter it if you fancy.
Bake until it blisters:
Tip the cheesy pasta into the dish and spread it out. Bake for 10 to 15 minutes until the top starts to bubble, blister, and go gorgeously golden at the edges.
Let it settle (just for a minute):
Once out of the oven, let it sit for a couple of minutes before scooping. It’ll firm up slightly, and you won’t burn your mouth in your excitement. Learned that the hard way.
Common Mistakes and How to Dodge Them
Why did it curdle a bit?
You might’ve overbaked it or the oven ran hot. Try baking for 10 minutes next time, and keep an eye on those edges.
Why isn’t it creamy enough?
It needs full-fat evaporated milk and not overcooked pasta. Undercook your macaroni slightly so it soaks up that sauce instead of going mushy.
Do I really need nutmeg?
Technically no. But even a little bit turns this from “nice” to “oh hello, what’s that?” Add it.
Can I skip the food processor?
Yep. Just grate your cheese finely and whisk the sauce well. Bit more rustic, still delicious.
Storage and Reheating
Fridge:
Cool completely, then cover and refrigerate. Keeps well for up to 5 days.
Freezer:
Let it cool, portion it into freezer-safe containers, and freeze up to 3 months. Defrost in the fridge overnight before reheating.
Reheat in the oven:
Cover with foil and bake at 180°C (350°F) for 20 minutes, or until hot through.
Microwave tip:
Reheat in short 1-minute bursts at half power, stirring between each one. Add a splash of milk to keep it creamy.
Frequently Asked Questions
Can I use different pasta?
Sure. Penne, fusilli, or shells all work. Just stick to short shapes with nooks for cheese to cling to.
Is this okay for kids?
Absolutely—mine hoover it up. Skip the nutmeg if they’re suspicious of “spices.”
Can I make this ahead of time?
Yes! Mix it all and pour into the dish, then cover and refrigerate. Bake when ready—just add an extra 5 minutes or so.
What can I add to jazz it up?
Chopped crispy bacon, sautéed onions, or a spoonful of mustard stirred into the sauce. Go wild.
Nutrition Facts (Per Serving):
- Calories: 510
- Fat: 29g
- Carbs: 39g
- Protein: 24g
- Sodium: 590mg
- Sugar: 3.6g
Try More Nigella Recipes:
Nigella Mac And Cheese
Description
A silky, golden-topped mac and cheese made the Nigella way—rich with mature cheddar, a cheeky hit of nutmeg, and zero faff.
Ingredients
Instructions
- Cook macaroni until just al dente. Drain and return to pan.
- Mix cheese, eggs, evaporated milk, nutmeg, salt, and pepper in food processor or by hand.
- Pour sauce over hot pasta and stir to coat evenly.
- Spoon into a 25.5 cm baking dish.
- Bake at 220°C for 10–15 mins until golden and bubbling.
Notes
- Use full-fat evaporated milk—don’t swap it out or the sauce won’t set right.
- Slightly undercook your pasta to avoid mush.
- Nutmeg adds warmth—don’t skip unless you really must.
- Reheats well—add a splash of milk and go low and slow.