Delia Smith Macaroni Cheese Recipe

This souffléd macaroni cheese 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 two generously and takes about 35 minutes.

I make this version whenever we have people round for supper because it always gets a reaction. You need a stoneware baking dish and a balloon whisk for the egg whites. The result looks like a proper soufflé coming out of the oven.

Souffléd Macaroni Cheese Ingredients

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

What You’ll Need to Make This

This recipe needs a few specific pieces of kit. A stoneware baking dish is essential because the empty dish goes into the oven to pre-heat, and standard glass can crack from thermal shock. Le Creuset stoneware handles this safely and keeps the pasta hot at the table.

A Microplane grater gives the finest shreds of Gruyère and Parmesan, which melt into the sauce without clumping. For whipping the egg whites, an OXO Good Grips balloon whisk is comfortable to use and gets stiff peaks quickly. You will also need a large saucepan for the pasta and a small one for the sauce.

How to Make Souffléd Macaroni Cheese

1. Boil the water and soften the onions: Fill a large saucepan with about 2.25 litres 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 plain 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. A Microplane grater gives the finest shreds for melting.
4. Cook the pasta: Place the baking dish in the oven at 200°C (Gas Mark 6) 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, grease-free bowl until soft peaks form. A balloon whisk like the OXO Good Grips works well here.
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 Makes This Souffléd Macaroni Cheese So Light?

• 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. Parmesan adds sharpness on the crust. For a simpler weeknight version with an all-in-one method, see Delia’s cheese sauce recipe.
• Gruyère is the best cheese for this recipe: It melts smoothly without turning greasy, and the nutty flavour works better than Cheddar in a soufflé texture. You can swap it, but the result will be heavier and sharper. If you enjoy the soufflé technique, Delia’s cheese soufflé uses a similar method.
• 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 matters 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. This recipe serves two generously, so double the quantities if you are feeding four. For another baked pasta supper, try Delia’s white sauce lasagne.

If you want a cheesy side dish instead, Delia’s cauliflower cheese pairs well with roast dinners.

Does This Reheat Well?

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 Fibre: 2g
• Sugar: 4g
• Protein: 22g

Nutrition information is estimated per serving.

Frequently Asked Questions

Can I use Cheddar instead of Gruyère? Yes, mature Cheddar works if you prefer a sharper taste. You will lose the nuttiness that Gruyère brings, but the dish will still be good.

How does Delia’s macaroni cheese compare to Jamie Oliver’s? Jamie’s version is a classic bake with Cheddar and breadcrumbs. Delia folds in whipped egg whites for a soufflé texture, making hers much lighter.

How do you stop macaroni cheese from drying out? Undercook the pasta to 4–6 minutes so it finishes in the oven without going mushy. The mascarpone keeps the sauce creamy, but serve immediately because the soufflé texture deflates as it cools.

What temperature do you bake macaroni cheese? 200°C (Gas Mark 6) on a high shelf for 12 minutes. The dish must be pre-heated in the oven before you pour the mixture in.

Can I add bacon to this macaroni cheese? Yes, crispy bacon works well stirred through. Delia has a separate macaroni cheese with bacon recipe if you want a meatier version.

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• Delia Smith Cheese Sauce
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