Tom Kerridge's Quick & Easy: Mac and Cheese Recipe
15 August 2026 · 4:51 watch
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Michelin-starred chef Tom Kerridge lifts the classic mac and cheese with a five-cheese blend, aromatic herb infusions, and a signature truffle twist.
Key takeaways
- Infuse milk with bay leaves and rosemary beforehand to layer subtle herbaceous notes into the sauce.
- Utilise a five-cheese blend to balance sharp, nutty, creamy, and stringy textures and flavours.
- Pre-cook and chill the pasta to prevent it from absorbing too much sauce and becoming mushy when baked.
- Add English mustard and truffle paste to enhance umami and cut through the heavy dairy profile.
In this masterclass, Michelin-starred chef Tom Kerridge lifts the humble mac and cheese from simple comfort food to a high-calibre, menu-ready dish. By focusing on classic French saucemaking techniques and a sophisticated five-cheese blend, Kerridge demonstrates how professional kitchens can deliver maximum flavour with streamlined preparation.
Designing a Multi-Dimensional Mornay Sauce
The foundation of any exceptional macaroni cheese is the mornay sauce. Kerridge starts by infusing milk with bay leaves and rosemary, bringing it to the boil before straining. This step ensures that the liquid base carries a subtle, woodily aromatic undercurrent that balances the upcoming heavy dairy.
The roux is cooked out for three to four minutes to eliminate raw flour flavours before the infused milk is slowly whisked in. Rather than relying on a single cheese, Kerridge deploys a strategic five-cheese combination: sharp cheddar and nutty Comte form the flavour base, mascarpone adds luxurious silkiness, Parmesan provides a punch of salty umami, and diced fresh buffalo mozzarella is folded in at the end. The mozzarella is not melted into the sauce; instead, it is left whole to create gooey, stringy pockets of cheese throughout the baked dish. English mustard and a choice of truffle or porcini paste are incorporated to cut through the richness and inject a deep, earthy profile.
Texture Control and the Perfect Bake
One of the most common pitfalls of baked pasta dishes is a soft, mushy texture. To combat this, Kerridge pre-cooks the dried macaroni al dente and chills it completely before assembly. This prevents the pasta from over-absorbing the sauce during its time in the oven, ensuring the final dish retains an appealing bite.
To finish, the pasta and sauce mixture is transferred to a baking dish and topped with a mixture of panko breadcrumbs, grated Parmesan, and a pinch of cayenne pepper for a subtle kick of heat. Baked at 200°C for 20 to 25 minutes, this topping transforms into a highly textured, deeply golden crust that provides the essential contrast to the rich, bubbling cheese beneath.
Questions from the pass
Frequently asked questions
Why does Tom Kerridge suggest chilling the macaroni before assembling?
Chilling the pre-cooked macaroni stops the cooking process and prevents the pasta from absorbing too much sauce and becoming mushy during the final bake. This ensures the pasta retains its structural integrity and remains perfectly al dente.
What is the purpose of infusing the milk with bay leaves and rosemary?
Infusing the milk with bay leaves and rosemary builds a subtle, aromatic background flavour that cuts through the heavy richness of the cheese. This classic culinary technique ensures the mornay sauce has complexity rather than just one-dimensional saltiness.
How do the different cheeses function in this recipe?
Each cheese serves a specific culinary purpose: cheddar and Comte build the robust flavour base, mascarpone ensures a glossy and smooth sauce, Parmesan adds a sharp umami seasoning, and mozzarella provides the classic gooey, stringy stretch when baked.
Why is truffle or porcini paste added to a classic mac and cheese?
Truffle or porcini paste lifts the dish by adding a deep, earthy umami note that pairs beautifully with the rich dairy. It transforms a standard pub classic into a premium, signature menu item with luxurious appeal.
What does the addition of English mustard bring to the cheese sauce?
English mustard adds a sharp, acidic heat that cuts through the intense fat of the five cheeses. It acts as a flavour enhancer, brightening the overall profile of the mornay sauce without making it taste overtly of mustard.
Main ingredients
Original video by Chef Tom Kerridge. This overview is written independently by The Chef's Circle editorial desk — watch the original on YouTube.
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