Cheeseboard Mac & Cheese


Cheeseboard Mac & Cheese

Macaroni cheese is a firm favourite with all of the family. This version has a grown up twist which adds a little something extra to the classic dish.

Our Head Chef, Richard Trant, has put this recipe together, along with a challenge for anyone who’s a dab hand in the kitchen. All you have to do is take a photo of your completed Cheeseboard Mac and Cheese, email it to [email protected] and you’ll be entered into our competition to win a bottle of Champagne.

Richard Trant

Ingredients – Serves 4

200g leftover cheese, grated
100g diced, white leeks
400g cooked macaroni pasta
50g unsalted butter
50g plain flour
500ml milk


Pre-heat oven to 185c.

Butter an earthen ware dish.

Cook off the leeks in a knob of butter until tender, be careful not to colour. Then leave aside to cool.

In a heavy pan melt butter, when melted add plain flour and cook gently for 10 minutes into a paste (stirring continually). Add the milk into the paste and stir in until a smooth white sauce is achieved. Add the cheese (leaving a small handful for the topping) and cook for a further 10 minutes on a low heat, then season with salt and pepper.

Take your cooked macaroni and place with the softened leeks into a well buttered earthen ware dish. Poor over the white cheese sauce and mix in well. Crumble remaining cheese on top and bake in the oven for 20-30 minutes until golden brown.

Serve with a green salad and warm French bread.

Recent Articles