Cheeseboard Pasta Bake
By Poppy O’ Toole
Published on 14 November 2025
A comforting classic, this Cheeseboard Pasta Bake from chef and author Poppy O’Toole is a delicious way to use up leftover bits of cheese. We used cheddar, brie and stilton, but you can swap in whatever you have. “My double-mustard trick is a total game-changer,” says Poppy. “Dijon gives it a smooth, mellow heat, while English brings the punch. It’s mac and cheese with bells on.” Serve it with a crisp green salad on the side.Time and servings
1 hr 20 minsTotal time
8Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 500g fusilli (or rigatoni or penne)
- 50g unsalted butter
- 4 tbsp plain flour
- 700ml (approx.) whole milk
- 100g cheddar, grated
- 100g brie, roughly chopped
- 100g stilton, crumbled
- 1 tbsp Dijon mustard
- ½ tbsp English mustard
- 50g breadcrumbs
- 25g parmesan, finely grated
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 handful parsley, chopped
Method
Step 1
Cook the pasta in a large pan of boiling salted water as per the pack instructions.Step 2
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Melt the butter in a large saucepan, then add the flour and smoked paprika with a pinch each of salt and pepper. Cook for 3 mins (approx.), stirring with a wooden spoon. Gradually stir in the milk, bringing to the boil between each addition, adding just enough so that the mixture reaches a custard-like consistency. Stir in the cheddar, brie and stilton, and the Dijon and English mustards.Step 3
Drain the pasta, add it to the pan with the cheesy sauce and mix well; season to taste. Transfer to a large baking dish.Step 4
In a small bowl, mix together the breadcrumbs, parmesan, and garlic and onion granules, then scatter over the pasta. Bake for 45 mins or until bubbling and golden. Scatter over the parsley with a final pinch of salt and bring to the table. You can make it ahead and chill for up to 3 days or freeze for up to 3 months; bake from frozen, adding an extra 10 mins or so to the cooking time.