Macaroni Cheese Sandwich

5.0/5 rating (4 votes)
  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Easy
  • Print:
Macaroni Cheese Sandwich


  • 200g dried macaroni
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, peeled and very finely chopped
  • 275mls milk
  • ½ 10g vegetable stock cube
  • 40g butter, softened
  • 30g plain flour
  • 175g grated strong Cheddar
  • Pinch or two of nutmeg
  • 1 level tbsp English mustard
  • Salt and freshly milled pepper

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  • Cook the macaroni in plenty of boiling water, until just cooked, then drain well, add a tbsp oil to stop the pasta sticking together
  • Warm the olive oil and add the onion and cook for 5 minutes to soften
  • Add the milk, stock cube then bring to the boil
  • Meanwhile mix the butter and flour together, to form a paste
  • Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook gently for 2 minutes
  • Take off the heat and stir in 125g of the cheese and the cooked macaroni
  • Add a pinch or two of nutmeg, mustard, pepper, salt and the chopped basil
  • Spoon into an ovenproof dish, top with the 50g grated Cheddar and the breadcrumbs then brown under a hot grill or in the oven for about 6-8 minutes
  • Or pack into a cling film lined 2lb oblong cake tin and chill well, best overnight
  • Slice thickly, then place between two slices of bread, buttered on the outside, then grill in a sandwich toaster or frying pan for 3-4 minutes on each side and serve