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Ultimate Mac and Cheese

Ultimate Mac and Cheese

Brought to you by: OcadoLife
3.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Mix different leftover cheeses together to create the Ultimate Mac and Cheese masterpiece. That’s why this recipe is so handy for the post-Christmas fridge clear out (when you’re not quite on the January diet yet). We used a combination of Wensleydale, cheddar, cambozola and pecorino cheeses – but you can use whatever cheeses you have. Panko breadcrumbs will give this dish a light and crispy topping, but if you have leftover stale bread you can whiz it in a food processor to make your own breadcrumbs. Other great ways to use up leftover cheese include savoury buns or cheesy risotto.

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  • 400g macaroni
  • 50g unsalted butter
  • 50g plain flour
  • 600ml whole milk
  • ¼ tsp ground nutmeg
  • 65g wensleydale cheese, grated
  • 65g cheddar cheese, grated
  • 50g cambozola cheese, diced, or you can use other blue cheese
  • 100g diced pancetta
  • 1 large leek, chopped
  • 2 thyme sprigs, leaves picked
  • 12 sage leaves
  • 1 knob butter
  • 25g panko breadcrumbs
  • 20g pecorino, finely grated
  • 1 handful peashoots, to serve


Step 1

Cook the pasta to packet instructions in a large saucepan then drain into a colander.

Step 2

Add butter and flour to the same saucepan and place on a medium heat. Use a balloon whisk to combine the two – keep things moving. Cook for 3 mins.

Step 3

Reduce the heat to low and add the milk little by little, whisking constantly.

Step 4

Add nutmeg, a good grind of black pepper and all the cheese and whisk until melted.

Step 5

Add the pasta and mix well until it’s all coated, cover and keep to one side.

Step 6

Preheat oven to 190°C/170°C fan/gas 5.

Step 7

In another saucepan add the diced pancetta and cook for 3 mins, then add the leek, thyme, 8 of the sage leaves (chopped) and butter. Cook for 5 mins until everything is soft and lightly golden then stir this into the pasta. Transfer to a large ovenproof dish.

Step 8

Mix together the panko and pecorino and sprinkle over the top of the macaroni. Dot little bits of butter over the top and the remaining sage leaves.

Step 9

Place the tin into the hot oven for 20 mins by which point it should be golden, crisp and bubbling.

Step 10

Serve with some peashoots on top.

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