Cheeseboard Macaroni Cheese
A delicious leftovers inspired cheeseboard macaroni cheese, stuffed with all of your favourite cheeses, chutney and more!
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Ingredients
- 350 g macaroni pasta
Cheese sauce
- 50 g unsalted butter (or salted)
- 50 g plain flour
- 1 tsp mustard powder
- 2 garlic cloves (finely chopped)
- salt & pepper
- 650 ml whole milk (one pint)
Cheeseboard
- 300+ g cheeseboard cheese (see blog/notes for details)
- 100 g chutney (see blog/notes for details)
- 50 g crackers
- 25 g parmesan (grated)
Instructions
- Cook the macaroni pasta for maximum two minutes less than the packet instructions and then drain and set aside
- I usually cook macaroni pasta for only 4 minutes, and then run it under cold water to stop it from cooking whilst I make the sauce
- Preheat the oven to 200ºc/180ºc fan and grab a large baking dish
- Add the butter to a pan, and melt on a medium heat
- Add the flour and mix together. Increase the heat to hot and cook the flour out for a minute or two
- Gradually add the milk to the pan, whisking well each time, until you have added all the milk. Add very small amounts at first as it will need to mix with the flour and this prevents lumps.
- Once you have added all of the milk, add the mustard powder, garlic, salt and pepper.
- Simmer the sauce for 5 minutes, stiring well, so that the mixture doesn't catch on the bottom if the pan
- Remove the pan from the heat and add the grated or crumbled cheeses of choice and allow to melt into the sauce.
- Pour the pasta into a medium sized baking dish, and pour over the sauce. Stir together to combine
- Dollop over small spoonfuls of chutney, and then sprinkle on some crushed crackers for crunch. I also add a small amount of parmesan on the top here too.
- Bake in the oven for 25 minutes, or until golden. Serve immediately and enjoy!
Notes
- This is best served fresh, like any pasta bake.
- I use macaroni pasta as I like it, but you can use any pasta you want really. Just make sure to undercook the pasta so it doesn’t become too soft once baked in the dish.
- You can reheat this - it won’t be as saucy once reheated, because reheating always takes out more moisture, but it will still be delicious.
- Any cheese works, just make sure you can grate it or melt it and it should work - use what you like!
- I used a mix of mature cheddar, Red Leicester, cranberry Wensleydale, blue stilton and brie
- I used caramelised onion chutney as it's my favourite on a cheeseboard. I also used any random crackers