My take on macaroni cheese deluxe turns everyday mac ‘n’ cheese into something irresistible. With added German bockwurst for protein and a cheesy grilled tomato topping, this bake is classic comfort food that always pleases a crowd.
Food to feed a family
Macaroni cheese has always been my go-to when I need an easy, budget-friendly meal that feeds the whole family.
When my children were small and I was a single mum, this dish was a lifesaver. They loved it — maybe it was the sausages or the cheesy tomatoes on top — but it always got emptied plates and requests for seconds.
If a friend came over, I could easily stretch the meal by adding a little extra pasta and a splash more milk to the sauce. It’s forgiving and feeds more mouths without fuss.
Why you’ll love this recipe
- Economical – Pasta is inexpensive and filling, and smoked sausages like bockwurst are affordable. You can omit the cream cheese to save even more.
- Stretchable – Want to feed more people? Add extra pasta and a little more milk to the sauce.
- Kid-friendly – Children tend to love cheesy pasta, especially with sausages mixed in.
- Minimal sides required – A fresh green salad and garlic bread are lovely, or serve with baked beans or ketchup for kids.
- Quick to make – The most hands-on part is the sauce, which only takes a few minutes to prepare.
What you will need
Equipment
You’ll need two saucepans (one for the pasta, one for the sauce) and a baking dish large enough for the finished bake — an 8″ x 12″ dish works well for four servings.
Ingredients
This recipe serves 4.
Macaroni – or any short pasta you prefer.
Sausages – German bockwurst is used here, but Vienna sausages, frankfurters or cooked, chopped bacon work well.
Cheese – a blend of cheddar and mozzarella melts nicely. Use some for the sauce and some to scatter on top.
Cream cheese – adds extra creaminess. If you don’t have it, add a bit more cheddar or omit it.
Mustard – Dijon adds depth without heat; English mustard is an alternative.
Butter, flour and milk – the base of the sauce.
Tomato – sliced for the topping.
Salt and pepper – to season.
What to do
Cook the pasta according to the packet instructions but reduce the time by 1–2 minutes so it’s slightly underdone; it will finish cooking in the oven and remain firm.
Drain the pasta, rinse briefly under cold water to stop cooking, then transfer it to your baking dish.
Make the cheese sauce
Melt the butter in a saucepan over medium heat, remove from the heat and stir in the flour, mixing well to eliminate lumps. Return to the heat and stir for about a minute to cook the flour.
Add a quarter of the milk and stir until the sauce begins to thicken, then add the rest of the milk and stir over medium heat until it reaches a smooth, thick consistency. Use a balloon whisk if any lumps appear — the sauce should coat the back of a spoon.
Stir in half the grated cheddar, the mozzarella, the cream cheese and the mustard. Keep stirring over medium heat until the cheeses melt and the sauce thickens into a smooth, pourable consistency.
Season to taste with salt and plenty of ground black pepper. The sauce should be thick but still pourable.
Assemble the macaroni cheese
Preheat the oven to 200°C / 400°F. Transfer the pasta to the baking dish and slice the sausages into 1/4-inch rounds, folding them through the pasta.
Pour the cheese sauce over the pasta and sausages and mix thoroughly so every piece is coated.
Arrange tomato slices on top, season with salt and pepper, then sprinkle with the remaining cheddar.
Bake for 15–20 minutes until the cheese is melted and bubbling. If you prefer a browned top, place under a hot grill for 2–3 minutes — watch carefully to avoid burning.
What to serve with macaroni cheese deluxe
This is a complete meal on its own, but it pairs beautifully with a crisp green salad and garlic bread. For kids, baked beans or a dollop of ketchup are popular choices.
Variations
Swap in cooked, chopped bacon instead of sausages — fry briefly before adding. For a frugal twist, you can use canned corned beef mixed through the pasta. Add vegetables like peas, sweet corn or a softened onion for extra color and nutrients.
FAQ
You can freeze macaroni cheese, but reheated pasta often becomes stodgy. For best texture, freeze only short-term or consider freezing components separately.
Store leftovers in the fridge for 2–3 days and reheat gently in the microwave or oven. Expect some change in texture.
Yes. You can prepare components up to two days ahead and assemble and bake when ready.
Small shapes like elbow macaroni or fusilli work best, but use whatever you have to hand.
Save for later
If you’d like to save this recipe, pin the image or use your preferred bookmarking method so it’s easy to find when you want to cook it again.
Related recipes
If you’re looking for other simple pasta dishes, try recipes such as easy lasagne, creamy tomato and onion pasta salad, cheesy garlic bread pasta bake or a one-pan cheesy mince pasta.
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Easy lasagne recipe
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Tomato and onion pasta salad in a creamy cheese sauce
-
Cheesy garlic bread pasta bake
-
Cheesy mince pasta – a one pan meal
📋The recipe
Macaroni cheese deluxe
Equipment
- 2 saucepans
- Baking dish (large enough for pasta and sauce)
- Balloon whisk
Ingredients
- 9 ounces (250 g) macaroni or small pasta
- 8 ounces (225 g) bockwurst or smoked sausage
- 1 cup (120 g) grated cheddar, divided
- 1/2 cup (60 g) grated mozzarella
- 4 ounces (110 g) soft cream cheese
- 2 ounces (60 g) butter
- 2½ tablespoons (20 g) flour
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1 large tomato
- Salt and ground black pepper to taste
Instructions
- Cook the pasta 1–2 minutes less than packet time. Drain and rinse under cold water. Transfer to a baking dish.
- Preheat the oven to 200°C / 400°F.
- Make the sauce: melt butter over medium heat, remove from heat and stir in flour. Return to heat and cook for one minute.
- Add a quarter of the milk, stir until it thickens, then add the rest of the milk and cook until smooth. Whisk out any lumps. The sauce should coat the back of a spoon.
- Stir in half the cheddar, the mozzarella, cream cheese and mustard. Heat until melted and smooth. Season with salt and plenty of black pepper.
- Slice the sausages into 1/4-inch rounds and mix into the pasta. Pour over the cheese sauce and combine well.
- Arrange tomato slices on top, season with salt and pepper, and sprinkle with the remaining cheddar.
- Bake for 15–20 minutes until bubbling. For a browned top, grill for 2–3 minutes — watch carefully.
Notes
Cook the pasta slightly under the packet time so it finishes cooking in the oven. Rinse under cold water to stop it cooking further. This recipe is versatile — swap bacon for sausages, add peas or sweet corn, or stir in lightly softened onion if you like.
Freezing is possible but can affect texture; reheated pasta may become stodgy.
Nutrition (per serving)
Calories: 845 kcal | Carbs: 62.2 g | Protein: 30.5 g | Fat: 52.8 g | Saturated fat: 28.8 g
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