After hosting Christmas lunch, there’s often an array of leftover cheese from the cheeseboard – everything from sharp cheddar to creamy brie. Instead of letting these bits and pieces go to waste, why not repurpose them into a delicious, creamy mac ‘n’ cheese? This recipe is a perfect way to use up any cheeses and is an ideal make-ahead dish. You can prepare it up to the baking step, cover it, and store it in the fridge for up to a day. When you’re ready to serve, just pop it in the oven until it’s warm and bubbly.
Ingredients
For the mac ‘n’ cheese:
- 400g macaroni (or any short pasta)
- 3 tbsp unsalted butter
- 3 tbsp plain flour
- 750ml whole milk
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 300g assorted cheeses, grated or crumbled (any combination of cheddar, brie, gouda, blue cheese, camembert, or any cheese from your cheeseboard)
- 50g grated Parmesan, for topping (optional)
Optional topping:
- 50g breadcrumbs
- 1 tbsp butter, melted
- 1 tsp chopped fresh herbs (like parsley or thyme)
Method
- Preheat your oven to 180°C (160°C fan) or gas mark 4. Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain the pasta, rinse with cool water to stop the cooking, and set aside.
- In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1-2 minutes, until the mixture becomes a smooth, bubbling paste (this is your roux). Gradually pour in the milk, whisking constantly to avoid lumps, and cook for about 5-7 minutes until the sauce thickens.
- Once the sauce is smooth and thick, stir in the Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper.
- Gradually add the grated or crumbled leftover cheeses, stirring after each addition until they’re fully melted and incorporated.
- Add the cooked pasta to the cheese sauce, stirring gently. If the sauce seems too thick, add a splash of milk to reach your desired consistency.
- In a small bowl, combine the breadcrumbs with the melted butter and fresh herbs. Stir until the breadcrumbs are evenly coated (optional).
- Transfer the mac ‘n’ cheese to a baking dish, spreading it out evenly. Sprinkle the breadcrumb mixture over the top, if using, followed by the grated Parmesan for an extra cheesy finish. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let the mac ‘n’ cheese cool for a few minutes before serving.
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