Macaroni and Cheese

125 Reviews
83% would make this recipe again

Contrary to popular belief, a «Macaroni and Cheese» dish is unknown in Italy. However we do have several cheese sauces for pasta. Here is a spicy version of this comfort-food classic.

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Preparation : 10 min Cooking : 15 min
480 calories/serving


170 g pipe rigate, or other short-cut pasta 2 1/2 cups
2 tsp butter, unsalted 9 g
1/3 dried chili peppers, minced 0.2 g
2 tsp white flour (all purpose) 5 g
1/3 cup milk, partly skimmed, 2% 85 mL
1 tsp whole-grain mustard 5 g
2/3 cup Cheddar cheese, grated 50 g
4 tsp Parmesan cheese, grated 4 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


To save time, the sauce preparation and pasta cooking steps should be done at the same time.
  1. Start cooking the pasta.
  2. In a saucepan, melt the butter over medium heat. Add the minced chili pepper and sauté 1 min, then add the flour and cook 2 min with stirring. Pour in the milk and bring to a boil. Add the mustard and grated cheeses while stirring until the sauce is smooth.
  3. Put the drained pasta back into the pasta cooking pot, add the sauce and mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (300 g)


% Daily Value




14 g

21 %

Saturated 8 g
+ Trans 0.2 g

41 %


40 mg


460 mg

19 %


67 g

22 %


4 g

15 %


4 g

Net Carbs

63 g


19 g

Vitamin A

12 %

Vitamin C

0 %


25 %


11 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Phosphorus, Selenium
Good source of  :
Calcium, Magnesium, Niacin, Vitamin B12, Zinc
Source of  :
Copper, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 1
Fats 2 ½

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125 Reviews (121 with rating only) 83% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 17, 2009 | I would make this recipe again

Quick and de-li-cious! I happened to have all the ingredients ready and made a perfect weeknight dinner.

Useful 2
october 20, 2021 | I would make this recipe again

I didn't have mustard so I just omitted it. This was wickedly good. I'll definitely be making it again!

Useful 1
november 16, 2016 | I would make this recipe again

I am an awful cook so the first time I made this it tasted not so good. The second time around it was a great succes. I will do it again.

Useful 0

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