| Prep 15 Min |
Cooking 50 Min |
Serves 6 |
Got a few bits and pieces of cheese hanging around in the fridge? Don’t let them go to waste! This creamy, cheesy mac & cheese is the perfect way to turn those odds and ends into something seriously delicious.
Blue cheese, Gouda, Camembert, Brie, Havarti, Cheddar… chuck them all in. The more cheese, the merrier!
Ingredients
- 350g elbow macaroni
- 25g butter
- 1 garlic clove, crushed
- 25g plain flour
- 450ml milk
- 1 Tbsp Dijon mustard
- 200g mixed cheese, grated or chopped
- Salt and pepper, to taste
For the crunchy topping
- 50g leftover crackers
- 50g Parmesan
Method
- Cook the pasta according to the packet instructions. Drain and set aside. Preheat your oven to 200°C.
- Make the cheese sauce. Melt the butter in a saucepan over medium heat. Add the garlic, a good pinch of salt and some pepper, and cook for about 30 seconds. Stir in the flour and cook for another minute.
- Add the milk. Slowly pour it in, a little at a time, stirring continuously until you have a smooth, creamy sauce.
- Bring on the cheese! Remove the sauce from the heat and stir through the Dijon mustard and your cheese selection. Keep stirring until the cheese has melted into the sauce.
- Mix it all together. Stir the cooked macaroni through the cheese sauce, taste and season as needed. Pour into an ovenproof dish.
- Get crunchy. Blitz the crackers and Parmesan together until you have a chunky crumb. Sprinkle generously over the top.
- Bake for about 25 minutes, or until bubbling, golden and gloriously cheesy.
Cheese tip
This is a use-what-you've-got kind of recipe. A little blue cheese will add some punch, while Gouda, Havarti, Cheddar, Brie or Camembert will give you plenty of creamy, melty goodness.
So next time you've got a few lonely bits of cheese in the fridge, you know what to do. Mac it happen. 🧀
