Prawn Mac ‘n’ Cheese with Salsa and Garlic Bread
By M&S Food
Published on 25 August 2025
A classic comfort dish gets the star treatment with Rosemary Shrager’s twist on mac and
cheese as seen on Cooking with the Stars. Creamy béchamel, cayenne warmth, and juicy
king prawns come together in this rich, satisfying bake.
Time and servings
1 hrTotal time
2Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 200g M&S Macaroni pasta
- 1 tbsp salted butter
- 200g pack M&S Raw Honduran Prawns
- 460g jar M&S Béchamel Everything Sauce
- 1 tbsp tomato puree
- 1 tsp cayenne pepper
- 2 thyme sprigs, leaves picked, plus extra to garnish
- 150g emmental, grated
- 220g M&S Extra-Virgin Olive Oil and Garlic Flatbread
- 3 large tomatoes, deseeded and finely diced
- 2 shallots, finely diced
- 1 tbsp pickled jalapenos, finely diced
- 1 lemon, juice only
- 15g coriander, finely chopped
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Cook the macaroni in a pan of salted boiling water for 8 mins, or until al dente. Drain and set aside in the colander.Step 2
Return the pan to a medium-high heat. Add the butter and prawns, cook for 3-4 mins until just pink. Remove with a slotted spoon and set aside on a plate.Step 3
Pour the béchamel sauce into the pan and stir through the prawn butter juices. Stir through the tomato puree, cayenne pepper, thyme leaves and bring to a simmer. Remove from the heat, stir through the emmental and season to taste.Step 4
Return the macaroni and prawns to the pan, mix to combine then pour into an ovenproof baking dish and cook for 15 mins, until golden brown and bubbling.Step 5
Meanwhile, cook the bread to packet instructions and make the salsa. Tip the tomatoes into a small mixing bowl with the shallots, jalapenos, lemon juice and coriander. Season to taste.Step 6
Sprinkle the prawn mac and cheese sprinkled with thyme and serve with salsa and garlic bread on the side.