Hawksmoor's Macaroni Cheese

A tummy pleasing recipe this Bonfire night

Perfect for warming your tummy this Bonfire Night or even any other autumn dinner party that you might have planned, take a look at top London restaurant Hawksmoor’s comforting and completely indulgent recipe for Macaroni Cheese.

Legendary meat restaurant Hawksmoor has just released a brand new cookbook for autumn called Hawksmoor: Restaurants & Recipes by Huw Gott and Will Beckett, the founders and co-owners of the restaurant group. The book is filled with mouth-watering recipes such as this one for their tasty Macaroni Cheese – the ultimate winter warmer and a great veggie option too.


Serves 4


  • 2 cloves of garlic 240ml whole milk 25g butter

  • 25g plain flour

  • 40g Stichelton or Colston Basset Stilton, grated

  • 40g good Cheddar (Hawksmoor use Montgomery’s), grated

  • 40g Ogleshield, grated

  • a pinch each of sea salt, white pepper and ground nutmeg

  • 320g cooked macaroni

  • (100–150g uncooked)

  • 150g Danish mozzarella (or similar), diced

  • 30g Parmesan, grated

  • 30g panko breadcrumbs


  1. Preheat the oven to 200°C/400°F/gas 6 and rub a 26–30cm baking dish, or individual dishes, with the garlic.

  1. In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to low and keep warm. In another saucepan, melt the butter over a medium heat.

  1. Whisk the flour into the butter off the heat and continue until smooth and a pale ‘roux’ has formed. Return the saucepan to a medium heat, then, while whisking steadily, ladle the hot milk into the roux, a cupful at a time, completely incorporating all the liquid before adding the next cupful.

  1. After all the milk has been added, continue to whisk until the sauce thickens and is bubbling gently (about 2 minutes). Add the Stilton, Cheddar, Ogleshield, salt, pepper and nutmeg and stir until all the cheese has completely melted.

  1. Mix the cooked macaroni with the cheese sauce while still warm, fold in the diced mozzarella, and pour into the baking dish immediately, before the mozzarella melts.

  1. Bake in the oven for 8 minutes, then mix together the grated Parmesan and panko breadcrumbs and sprinkle on the top. Return to the oven and bake for another 8 minutes, or until golden brown.

Hawksmoor: Restaurants & Recipes by Huw Gott and Will Beckett is published by Preface and out now.

Image Credit: Paul Winch-Furness.

For more inspiration and ideas to make this Bonfire Night special, head over to The Edit for our latest articles and featured vendors.

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