Macaroni and cheese is a classic comfort food loved by many for its creamy texture and cheesy goodness. This recipe combines tender macaroni, vibrant peppers, and a rich cheese sauce to create a satisfying dish that’s perfect for any occasion.


  • A pack of macaroni, cooked according to packet instructions
  • Red and yellow peppers, cut into bite-size pieces
  • 1 cup of grated cheddar cheese
  • A few slices of tomatoes

For the Cheese Sauce:

  • 250 ml fresh cream
  • 500 ml milk
  • 1 teaspoon of salt
  • A pinch of nutmeg
  • 1 tablespoon of mustard powder
  • 2 cups of grated cheddar cheese (to add to the sauce after it’s been made)
  • 1 teaspoon of black pepper
  • 3 tablespoons of cornflour
  • 50 grams of butter (to add after the sauce has been made)


  1. To make the white cheesy sauce, combine all sauce ingredients (except the butter and cheese) in a saucepan. Stir well and place on medium to high heat.
  2. Cook and stir the sauce until it thickens. Remove from the stove and add the butter and cheese. Stir until the cheese is melted and well incorporated.
  3. Mix the cooked pasta, sauce, and chopped yellow and red peppers together in a bowl.
  4. Spoon the mixture into a large baking dish.
  5. Top with more cheese, slices of tomato, and freshly chopped chili. Sprinkle on some black pepper.
  6. Bake for 30 minutes at 190°C until golden brown and bubbly.


  • For an extra flavor boost, consider adding tuna, cooked chicken, prawns, or crayfish to the dish.
  • Customize the recipe by adding your favorite herbs or spices to the cheese sauce for added depth of flavor.
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With its creamy cheese sauce, tender pasta, and colorful peppers, this macaroni and cheese recipe is sure to become a family favorite. Whether enjoyed as a comforting weeknight meal or served at gatherings, its delicious flavors will leave everyone satisfied and craving for more.

1. Can I use any type of pasta for this recipe, or does it have to be macaroni?

  • While macaroni is traditionally used for macaroni and cheese, you can certainly experiment with other types of pasta. Penne, fusilli, or even shells can work well in this recipe. Just be mindful of the cooking time as different pasta shapes may require different cooking times.

2. Is it possible to make the cheese sauce ahead of time and store it for later use?

  • Yes, you can prepare the cheese sauce ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to use it, simply reheat the sauce gently on the stove, stirring occasionally until it’s smooth and creamy again. You may need to add a splash of milk to thin it out if it has thickened too much.

3. Can I make this recipe gluten-free?

  • Absolutely! To make this recipe gluten-free, you can use gluten-free macaroni or any other gluten-free pasta available in your local grocery store. Additionally, make sure to use a gluten-free alternative to cornflour, such as tapioca starch or potato starch, to thicken the cheese sauce. With these simple substitutions, you can enjoy a delicious gluten-free version of macaroni and cheese.
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4. What can I do if my cheese sauce turns out too thick or too thin?

  • If your cheese sauce turns out too thick, you can simply add a splash of milk or cream to thin it out to your desired consistency. Conversely, if your sauce is too thin, you can mix a small amount of cornflour with cold milk or water to create a slurry, then gradually add it to the sauce while stirring constantly. Cook the sauce for a few more minutes until it thickens to your liking. Remember, it’s easier to thin out a thick sauce than to thicken a thin one, so start with small amounts of liquid or thickening agent and adjust as needed.

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