Cheeseboard mac ‘n’ cheese with cracker breadcrumbs
Use whatever odds and ends of cheese you have for this recipe – blue cheese, gruyère and camembert would all work well.
SERVES 6 PREP 15 mins
COOK 50 mins EASY V (if using vegetarian cheese) ❄
350g spirali pasta
25g butter
1 garlic clove, crushed
25g plain flour
450ml whole milk
1 tbsp Dijon mustard
200g mix of brie, cheddar and red leicester (or use whatever you have leftover from Christmas), grated
50g leftover cheeseboard crackers (we used rosemary & sea salt)
50g parmesan or vegetarian alternative
5g fresh thyme leaves
1 Cook the pasta following pack instructions, drain and set aside. Heat the oven to 200C/180C fan/gas 6.
Melt the butter in a saucepan over a medium heat. Once foaming, cook the garlic with a generous pinch each of salt and pepper for
