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Cheeseboard mac ’n’ cheese with cracker breadcrumbs

 

Method 1

Ingredients

350g spirali pasta

25g butter

1 garlic clove

crushed

25g plain flour

450ml whole milk

1 tbsp Dijon mustard

200g mix of brie

cheddar and red leicester (or use whatever you have leftover from Christmas), grated

50g leftover cheeseboard crackers

(we used rosemary & sea salt)

50g parmesan

or vegetarian alternative

5g fresh thyme leaves

step 1

Cook the pasta following pack instructions, drain and set aside. Heat the oven to 200C/180C fan/gas 6 or an air fryer to 170C.

step 2

Melt the butter in a saucepan over a medium heat. Once foaming, cook the garlic with a generous pinch each of salt and pepper for 30 seconds until fragrant. Stir in the flour to make a paste.

step 3

Slowly pour in the milk, a little at a time, stirring continuously until you have a smooth sauce. Remove from the heat and stir in the mustard and cheese until all the cheese has melted. Combine the sauce with the pasta, season well and pour into an ovenproof dish. If using an air fryer cook the pasta in the sauce for 10-15 mins until it is bubbling.

step 4

Tip the crackers into a food processor and blitz with the parmesan, thyme and a grinding of black pepper. Sprinkle this over the pasta and bake for 25 mins in the oven or for another 5 mins until golden and bubbling in the air fryer.

Method 2

🧀 Cheeseboard Mac ’n’ Cheese with Cracker Breadcrumbs

⏱️ Ready in: 45 minutes

🍽️ Serves: 4–6

🧾 Ingredients

For the mac ’n’ cheese:

300g macaroni or short pasta (penne, fusilli, etc.)

2 tbsp butter

2 tbsp plain flour

500ml whole milk (warm)

1 tsp Dijon mustard (optional)

Salt and pepper, to taste

Pinch of nutmeg (optional)

Cheese (approx. 200–250g total – mix & match what you have):

100g cheddar (strong or mature)

50g blue cheese (stilton or gorgonzola)

50g brie or camembert (rind removed if you prefer)

50g parmesan or gruyère, grated

(Feel free to use whatever's left from your cheeseboard — goat’s cheese, taleggio, Red Leicester, etc.)

For the cracker topping:

50–75g savoury crackers or leftover cheese biscuits (e.g., Ritz, Tuc, water biscuits)

1 tbsp butter, melted

Optional: 1 tsp fresh thyme or rosemary, chopped

🥣 Method

1. Cook the Pasta:

Bring a large pan of salted water to a boil.

Cook pasta until just al dente (1–2 minutes less than package instructions), then drain.

2. Make the Cheese Sauce:

In a saucepan, melt butter over medium heat.

Stir in flour and cook for 1 minute to form a roux.

Gradually add warm milk, whisking to avoid lumps. Cook for 4–5 minutes until thickened.

Stir in mustard, nutmeg, salt, and pepper.

Add all the cheese (except a little parmesan for topping) and stir until melted and smooth. Taste and adjust seasoning.

3. Combine:

Add drained pasta to the cheese sauce and mix well.

Pour into a greased baking dish (roughly 20x30cm).

4. Make the Cracker Topping:

Crush crackers into chunky crumbs (not too fine — you want texture).

Toss with melted butter and herbs (if using).

Sprinkle over the pasta.

Top with reserved parmesan.

5. Bake:

Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.

Bake for 20–25 minutes, until golden, bubbling, and crisp on top.

✅ Tips:

Add-ins: A handful of chopped cooked bacon, caramelised onions, or sautéed mushrooms can make it even heartier.

Make ahead: Assemble fully, then chill. Bake when ready to serve (add 10–15 mins to cooking time if cold).

Crunch factor: Add some chopped nuts (e.g., walnuts or pecans) to the topping for texture.



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