This all time favourite dish has become something of an institution in Sloans at Glasgow. Now the restaurant share the recipe in the Glasgow and the West Coast cook book.

  • 30 minutes
  • 12-15
  • Easy
A Sloans favourite for over 10 years, selling over 20,000 helpings a year, this mac ‘n’ cheese has its own fan club – The Scottish Macaroni Appreciation Society – who meet in the bar every month to pledge their allegiance to the cheesy dish. It’s a classic, creamy, hearty dinner for all the family. Best to cook in big batches because once your friends and family see it they’ll all want a plate.


  • 2 litres whole milk
  • 2g ground white pepper
  • 2g ground nutmeg
  • 45g salt
  • 300g butter
  • 300g plain flour
  • 1kg mature white cheddar, grated
  • 200g Dijon mustard
  • 600g Marshalls macaroni pasta


In a thin-based pot, mix the milk, white pepper, nutmeg and salt and heat until warm. Then, take a separate pot and melt the butter.

Once the butter has melted, fold in the plain flour and cook for 5 minutes, stirring constantly until smooth.

On a low heat, combine both the flour and milk mixtures together. Take off the heat and add the cheddar and mustard to the mixture, then fold together using a whisk or hand-held blender.

Cook the pasta until al dente, drain and add the cheese sauce to the pasta.

Pour your macaroni cheese into an ovenproof dish and sprinkle with cheddar cheese and any other cooked toppings of your choice; why not try some Sloans favourites like bacon and brie or Parmesan and sun-dried tomatoes?

Heat the mac ‘n’ cheese in a preheated oven at 180°c for 30 minutes or until golden.

macaroni cheese

Picture: Sloans mac and cheese, Glasgow and the West Coast Cook Book

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