Macaroni Cheese

Macaroni pasta in our traditional creamy cheese sauce, topped with crispy pancetta and ciabatta croutons. Fantastic!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Macaroni pasta (37%) (water, durum wheat semolina), fresh semi-skimmed milk, Cheddar cheese (milk), fresh single cream (milk), mozzarella cheese (milk), white wine, smoked pancetta lardons (pork, salt, dextrose, glucose syrup, antioxidant sodium ascorbate*, preservatives: potassium nitrate and sodium nitrite*, flavourings (onion, pepper, juniper, laurel), garlic powder), ciabatta (wheat flour, sunflower oil, olive oil, yeast, salt), Regato cheese (milk), butter (milk), wheat flour, Grana Padano cheese (with egg lysozyme**) (milk), mustard powder, salt, sunflower oil, cornflour, fresh parsley, black pepper, nutmeg, rosemary, white pepper.

    *Don't worry, these are part of the traditional curing method of smoked pancetta lardons.

    **Don't worry, this is a traditional ingredient of Grana Padano cheese.

    Not suitable for vegetarians.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.
    May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy842kJ/202kcal2821kJ/677kcal
    Fat11.2g37.5g
    (of which saturates)7.1g23.8g
    Carbohydrate15.3g51.3g
    (of which sugars)2.0g6.7g
    Protein9.5g31.8g
    Salt0.85g2.85g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/ gas mark 6.

    2. Remove the film but leave the macaroni cheese in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 5 minutes.

    3. Leave to stand for 2 mins before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    A light salad of fresh, seasonal leaves or a juicy tomato salad would be lovely. Add some warm, crusty ciabatta or buttery garlic bread, and you have the perfect meal for a cosy night in.

  • Oven roasted plum tomato and mozzarella salad

    (Serves 2)

    6 plum tomatoes, halved, seeds (not cores) removed
    1 tbsp good olive oil, plus more for drizzling
    1½ tbsp balsamic vinegar
    2 large garlic cloves, minced
    2 tsp sugar
    Salt and freshly ground black pepper
    450g fresh, salted mozzarella
    12 fresh basil leaves, shredded

    1. Preheat the oven to 135ºC/gas 1/fan oven 115ºC.

    2. Arrange the tomatoes on a baking sheet, cut-sides up, in a single layer. Drizzle with ¼ cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 ½ tsp salt, and some freshly ground pepper.

    3. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

    4. Cut the mozzarella into slices slightly less than ½ an inch thick and arrange on a platter. Sprinkle with the basil and a pinch of salt and pepper then drizzle lightly with olive oil. Serve at room temperature with a freshly baked Charlie Bigham's Macaroni Cheese.

    Fresh green salad

    (Serves 2)

    1 head of romaine lettuce
    1 cucumber, peeled and sliced
    2 to 3 plum tomatoes, cored and cut into small wedges
    1 small red onion, thinly sliced
    Olive oil and red wine vinegar, to taste
    Salt and freshly ground pepper, to taste

    1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

    2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.


    Something to drink?

    This sumptuous dish can be paired with a variety of wines, depending on your mood. Try a smooth chardonnay, a bright, appley riesling or even a soft red, like a merlot.

  • Reviews

    Here's a taste of what people are saying about our Macaroni Cheese.

    > Click here to tell us what you think


    "Best Macaroni Cheese ever - no contest. Fabulous flavour, consistency utterly yummy."

    Mrs Theresa Ferebee


    07/04/16



    “I have been yearning to have some Macaroni Cheese for a few weeks and noticed your range in Tescos and duly purchased same.
    I must say I was not disappointed, it was cooked to perfection, the flavour was superb, really cheesy and absolutely delicious, the croutons and lardons of bacon were a really good addition. I am not usually swayed into purchasing new lines but will definitely look forward to trying some more of the dishes in your range.”

    Mrs Lesley Allcock


    01/03/16



    “Dear Charlie,
    I love Mac n cheese and I brought yours this evening and it is seriously gorgeous, the best one Ive found yet!”

    Mrs Scott Stevens


    29/02/16



    “What a super Macaroni Cheese you produce - never expected it to be so good!”

    Mrs Margaret Turner


    21/02/16

Oven roasted plum tomato and mozzarella salad

(Serves 2)

6 plum tomatoes, halved, seeds (not cores) removed
1 tbsp good olive oil, plus more for drizzling
1½ tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Salt and freshly ground black pepper
450g fresh, salted mozzarella
12 fresh basil leaves, shredded

1. Preheat the oven to 135ºC/gas 1/fan oven 115ºC.

2. Arrange the tomatoes on a baking sheet, cut-sides up, in a single layer. Drizzle with ¼ cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 ½ tsp salt, and some freshly ground pepper.

3. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

4. Cut the mozzarella into slices slightly less than ½ an inch thick and arrange on a platter. Sprinkle with the basil and a pinch of salt and pepper then drizzle lightly with olive oil. Serve at room temperature with a freshly baked Charlie Bigham's Macaroni Cheese.

Fresh green salad

(Serves 2)

1 head of romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, thinly sliced
Olive oil and red wine vinegar, to taste
Salt and freshly ground pepper, to taste

1. Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes and onion.

2. Add the oil and vinegar, salt and pepper, then toss to combine. Serve with a freshly baked Charlie Bigham's Moussaka and some warm crusty bread.