Mac n Cheese

This American classic is a favourite of Laura’s too, a perfect hangover food alongside beans on toast and spaghetti hoops on toast (both rather hard to find/make in Japan). Although Japanese cheese has a reputation for being not great, this Mac n Cheese went down a treat, including with our American locals who came to visit!



  • 200g macaroni pasta
  • 40g butter
  • 40g flour
  • 600ml milk
  • 250g cheese (we used Japan’s melty shredded cheese for pizzas, but cheddar is recommended!)
  • 50g parmesan cheese


  1. In a saucepan, cook your macaroni in salted water for 8-10 minutes until al dente. Drain the water and set aside.
  2. In another saucepan (enough to hold the macaroni plus sauce) melt the butter. Add flour and mix over a medium heat for 3-5 minutes until thick. (We recommend a whisk for this bit)
  3. Add in the milk a little at a time, and keep whisking for 10 minutes or so until you have a thickish sauce.
  4. Add in your cheese a little at a time, until its all gone. (If this is too thick for you, add a little milk. If not thick enough, add more cheese, or cook for a little longer).
  5. Mix the macaroni back into the sauce and once its heated up – enjoy! (We topped ours with a little bit of paprika and parsley, but bacon bits and more can be used to spice it up!)