Skip to content
Cheeseboard macaroni cheese recipe

Cheeseboard macaroni cheese recipe

5 ratings

Everyone loves macaroni cheese and the beauty of this dish is you can throw in any leftover cheese from the fridge or a festive cheeseboard, so leftovers get a new and tasty lease of life! Ready in just over half an hour, this is a real family favourite for midweek, weekends or between Christmas and New Year when you fancy something simple and comforting. See method

  • Serves 6
  • Takes 35 minutes
  • 570 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 375g macaroni
  • 50g unsalted butter
  • 50g plain flour
  • 650ml semi-skimmed milk
  • 300g leftover cheese, grated or crumbled (we used Cheddar, Gruyère and Stilton)
  • 2 tsp Dijon mustard
  • 5g fresh parsley, chopped (optional)
  • 8 cherry tomatoes, halved
  • garlic bread, to serve (optional)
  • salad, to serve (optional)
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2385kj
    570kcal
    29%
  • Fat

    27g 39%
  • Saturates

    17g 83%
  • Sugars

    7g 8%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 55g Protein 25.1g Fibre 2.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the macaroni in a pan of boiling water for 2 mins less than the pack instructions. Drain and set aside.
  2. Meanwhile, melt the butter over a medium-high heat in a pan and stir in the flour. Whisk to create a thick paste, then cook for 1 min, stirring. Season with black pepper and whisk in the milk a little at a time until you have a thick, smooth sauce. Take off the heat and mix in 250g cheese, the mustard and half the parsley, if using, and stir until smooth.
  3. Stir in the cooked pasta; tip into a baking dish. Scatter with the remaining cheese and the tomatoes. Bake for 20-25 mins until bubbling and golden on top. Scatter over the remaining parsley and serve with garlic bread and salad, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Leftovers recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.