Name: Macaroni cheese
Prep time: 10 min
Cook time: 45 min
Yield: 4 portions
Cuisine: England
Ingredients: 200 g macaroni; 0.5 tsp salt; 15 ml truffle oil; 300 ml dry white wine; 300 ml brown chicken stock, infused with Berkswell rind; 80 g Spenwood cheese; 10 g cornflour; 80 g cream cheese; As needed: black pepper; 15 g goat cheese; As needed: Berkswell, grated

Macaroni cheese

A home adaptation of Heston Blumenthal’s published macaroni cheese.

Prep10 min

Cook45 min

Yield4 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Heston Blumenthal

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The Fat Duck, Bray · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Let’s make it.

Cook macaroni with 400 ml water and salt until tender and water is absorbed. Stir through truffle oil.

Reduce wine to 30 ml; add warm infused stock. Coat Spenwood in cornflour and stir into the liquid until smooth.

Mix in pasta and warm thoroughly. Add cream cheese and pepper.

Half-fill an ovenproof dish, scatter goat cheese, then cover with remaining pasta. Add Berkswell and grill until golden.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Infuse stock with cheese rind for 20 minutes; the publisher permits good cheddar instead of the named British cheeses.

Allergen notes

Check every ingredient label; recipe may contain milk, egg, wheat, mustard or nuts.. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy

468 kcal

Protein

17.7 g

Carbs

42.8 g

Fat

18.7 g

Fibre

1.6 g

Total sugar

2.2 g

Sodium

798 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: black pepper, Berkswell, grated. Actual calories, fat and sodium may be higher.

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