Cheeseboard Macaroni Cheese
50 minServes 4
Creamy baked pasta with a mustard-garlic cheese sauce, topped with chutney, crackers, and parmesan.
| prepPreheat oven to 200°C / 390°F (180°C / 355°F fan) | |||||||
| 350 g macaroni pasta | Cook pasta 2 min under packet time, drain & chill | Combine pasta & sauce in baking dish | Top with chutney, crackers & parmesan | Bake 200°C / 390°F (180°C / 355°F fan), 25 min until golden | |||
| 50 g unsalted butter (or salted) | Melt butter, whisk in flour, cook 1–2 min | Gradually whisk in milk until smooth | Add mustard, garlic, salt & pepper; simmer 5 min | Remove from heat, stir in cheeses until melted | |||
| 50 g plain flour | |||||||
| 650 ml / 1 pint whole milk | |||||||
| 1 tsp mustard powder | |||||||
| 2 garlic cloves, finely chopped | |||||||
| salt & pepper | |||||||
| 300+ g cheeseboard cheese, grated or crumbled | |||||||
| 100 g chutney | |||||||
| 50 g crackers, crushed | |||||||
| 25 g parmesan, grated | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.