Delia Smith Macaroni Cheese Recipe

This souffléd macaroni cheese recipe is made with mascarpone, Gruyère, Parmesan, whipped egg whites and a hint of nutmeg. The folded egg whites make it incredibly light and fluffy rather than heavy. It serves four and takes about 45 minutes.

I make this version whenever we have people round for supper because it always gets a reaction. It looks like a soufflé coming out of the oven, and nobody expects that from macaroni cheese.

Macaroni Cheese Ingredients

• 6 oz (175 g) macaroni
• 2 large eggs, separated
• 3 oz (75 g) mascarpone
• 2 oz (50 g) Gruyère, finely grated
• 2 oz (50 g) Parmesan (Parmigiano Reggiano), finely grated (divided)
• 1 oz (25 g) butter
• 1 medium onion (about 4 oz/110 g), peeled and finely chopped
• 1 oz (25 g) plain flour
• 10 fl oz (275 ml) milk
• ¼ whole nutmeg, freshly grated
• Salt and freshly milled black pepper

How to Make Macaroni Cheese

1. Boil the water and soften the onions: Fill a large saucepan with 4 pints of salted water and bring it to a boil. Meanwhile, melt the butter in a small saucepan over gentle heat. Add the chopped onions and soften for 5 minutes without browning.
2. Make the sauce: Add the flour to the onions and stir to a smooth paste. Add the milk gradually, stirring with a wooden spoon, then switch to a balloon whisk until the sauce is smooth.
3. Season and enrich: Add salt, pepper and nutmeg. Cook gently for 5 minutes. Take off the heat and whisk in the mascarpone and egg yolks, then the Gruyère and half of the Parmesan.
4. Cook the pasta: Place the baking dish in the oven to pre-heat. Drop the macaroni into the boiling water and cook for 4–6 minutes until just short of al dente. It will finish cooking in the oven. Drain well.
5. Whip the egg whites: When the pasta has about 1 minute left, whisk the egg whites in a clean bowl until they form soft peaks.
6. Fold together: Tip the drained pasta back into the pan. Stir in the cheese sauce until evenly coated. Fold in the egg whites gently using a cutting and folding movement to keep as much air as possible.
7. Bake and serve: Pour the mixture into the hot dish and shake to level. Scatter the remaining Parmesan on top. Bake on a high shelf for 12 minutes until puffy and golden. Serve straight away.

What Is the Secret to Souffléd Macaroni Cheese?

The egg whites are everything. They trap air in the heavy cheese sauce and make the finished dish light and fluffy rather than dense. Do not skip this step or you are just making ordinary baked pasta.

Cheese choice matters. Delia swaps standard cheddar for Gruyère and Parmesan. Gruyère melts beautifully and adds a sweet, nutty flavour that lifts the dish from kids’ tea to dinner party. For a simpler weeknight version with an all-in-one method, see Delia’s cheese sauce recipe.

Undercook the pasta. Since the macaroni bakes in the oven for 12 minutes, cook it for only 4–6 minutes in the water. If it is fully soft before baking it will turn to mush.

Chop onions very fine. They should melt into the sauce. Big chunks will break the smooth texture.

Pre-heat the dish. A hot dish starts cooking the mixture from the bottom the moment you pour it in. This is important because the bake time is only 12 minutes.

What Should You Serve on the Side?

This version is rich with mascarpone and eggs, so it needs something crisp to cut through it. A sharp watercress or rocket salad with lemon dressing works best. Sliced ripe tomatoes with basil and balsamic vinegar are another good option.

Crusty ciabatta or garlic bread rounds out the meal. For another baked pasta supper, try Delia’s white sauce lasagne.

Does This Reheat Well?

Honestly, not brilliantly. The egg whites deflate once it cools, so you lose the soufflé texture. Leftovers will still taste good but will be denser. Store in an airtight container in the fridge for up to 2 days and reheat gently in the oven.

This recipe does not freeze well. The mascarpone and egg whites can separate and turn rubbery. It is best eaten fresh from the oven.

Nutrition Facts

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 140mg
• Sodium: 450mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 22g

Nutrition information is estimated per serving.

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