Karen Barnaby's Macaroni and cheese


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 to 10 servings
*PLUS Cooking time: 15 minutes, Baking Time: 40 minutes


  • 3 cups uncooked macaroni pasta

  • 1 tsp salt

  • 4 cups grated aged cheddar

  • 1 1/2 cups grated aged gouda

  • 2 cups grated medium gouda

  • 1/3 cup butter

  • 4 cups homogenized milk

  • 1/4 cup all-purpose flour

  • 1 tsp salt

  • 1/4 cup butter, melted

  • 2 cups soft white bread crumbs


  • Bring a large saucepan of water to a boil. Add 1 tsp (5 mL) salt. Stir in pasta. Boil, stirring occasionally, until macaroni is al dente, from 8 to 10 min. Meanwhile grate cheeses and set aside. When pasta is cooked, drain. Then rinse under cold running water, stirring often, until completely cool. Drain well and set aside.

  • Preheat oven to 350F (180C). Coat a 9x13-in. (3-L) baking dish with 1 tbsp (15 mL) butter. Microwave milk on high until hot, 2 to 3 min, or pour milk into another saucepan and place over medium heat until hot.

  • Over medium heat, melt 1/3 cup (75 mL) butter in the same saucepan used to cook pasta . Gradually add flour, whisking continuously until bubbly and light golden, 2 to 3 min. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium-low. Simmer, uncovered, whisking occasionally until thick, 5 to 10 min. Remove from heat. Whisk in salt, cheddar and aged Gouda. Stir in macaroni.

  • Turn half the macaroni mixture into buttered dish. Sprinkle with medium gouda. Cover with remaining macaroni. Smooth top. In a small bowl, stir melted butter with breadcrumbs until moist. Scatter over macaroni. Bake, uncovered, in centre of oven until bubbly and top is golden, 40 to 45 min. Remove from oven and let stand 5 min before serving. Dish it up with a leafy green salad.

Nutrition (per serving)

Calories 629, Protein 29.6g, Carbohydrates 36.1g, Fat 40.9g, Sodium 1087mg.

Karen is the executive chef at The Fish House, Vancouver. This mac 'n cheese was her top choice in our round-up of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen.


To make 2 cups (500 mL) soft bread crumbs, trim and discard crusts from 5 slices of bread, preferably a few days old. Lightly toast, then tear bread into large pieces and place in a food processor. Pulse until coarse bread crumbs form.