How to Make Red Leicester Macaroni: A Cheesy British Twist on a Classic

--- published by foodie Parmod.

Macaroni cheese is a beloved comfort dish in Britain and beyond. But have you ever tried giving it a twist using Red Leicester? This vibrant orange cheese adds a nutty, slightly tangy flavour and a rich colour that turns an ordinary mac into something extra special. Whether you're cooking for the family or craving a quick midweek indulgence, this Red Leicester macaroni recipe will not disappoint.

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🧀 What Makes Red Leicester Special?

Red Leicester is a firm, cow’s milk cheese made in the UK, known for its deep orange colour and slightly crumbly texture. It melts beautifully and brings a unique depth of flavour to macaroni cheese, richer and bolder than your standard cheddar. Its colour also gives the dish a visually appealing golden hue—perfect for impressing guests or Instagram!

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🍝 Ingredients You’ll Need

Here’s what you’ll need to make Red Leicester macaroni for 4 people:

For the pasta:

300g macaroni (or any short pasta)

Salt (for boiling water)

For the cheese sauce:

50g unsalted butter

50g plain flour

500ml whole milk

200g Red Leicester cheese, grated

50g mature cheddar (optional, for balance)

1 tsp English mustard (optional but recommended)

Salt and black pepper to taste

For the topping (optional):

50g breadcrumbs

25g Red Leicester, grated

A pinch of paprika or cayenne pepper

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👩‍🍳 Step-by-Step Instructions

1. Cook the Pasta

Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente (slightly firm to the bite). Drain and set aside, tossing with a little butter or oil to stop it sticking.

2. Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for 1–2 minutes, stirring constantly to avoid lumps or burning.

Gradually add the milk, a little at a time, whisking well after each addition to make a smooth béchamel sauce. Once all the milk is in, simmer gently for 5–6 minutes until the sauce thickens.

Add the grated Red Leicester (and cheddar if using), along with the mustard. Stir until the cheese has fully melted into a silky sauce. Season with salt and a good grind of black pepper.

3. Combine Pasta and Sauce

Preheat your oven to 180°C (160°C fan) or gas mark 4. Mix the drained pasta into the cheese sauce until well coated. Pour the mixture into a buttered ovenproof dish.

4. Add the Crunchy Topping

Mix the breadcrumbs with the extra cheese and sprinkle over the top of the pasta. Dust with paprika or cayenne if you want a bit of kick.

5. Bake to Perfection

Place the dish in the oven and bake for 20–25 minutes, or until the top is bubbling and golden. For extra crunch, you can pop it under the grill for the last 2–3 minutes.

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🥗 Serving Suggestions

Red Leicester macaroni is a hearty dish that can be served on its own or with a few tasty sides. Try it with:

Garlic bread

A crisp green salad

Roasted cherry tomatoes

Steamed greens like broccoli or kale

It also pairs wonderfully with a glass of dry white wine or traditional British ale.

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🧊 Leftovers and Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot. You can also freeze portions for up to 1 month, though the texture may be slightly creamier after defrosting.

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✅ Tips for the Best Red Leicester Macaroni

Don’t skip the mustard – it enhances the cheese flavour beautifully.

Use a blend of cheeses if you prefer a milder or creamier result.

Freshly grate your cheese – it melts much better than pre-grated.

Add extras like cooked bacon, caramelised onions, or sautéed mushrooms for a twist.

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🧡 Why You’ll Love This Dish

This version of macaroni cheese celebrates British cheese at its finest. Red Leicester brings both colour and character to a classic dish, making it perfect for cosy nights in, family meals, or easy entertaining.

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--- write ✍️ by foodie Parmod.