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Macaroni Cheese

Macaroni Cheese

Serves pea 4 Clock icon 35 minutes
This version of mac and cheese is far tastier, quicker and requires much less washing up than the original!

4 Farmdrop products in this recipe

£ 10 .80
4 items.

Here's how you do it

  1. Pre-heat the oven to 200 C.

  2. Cook pasta to pack instructions, taking off the heat a few minutes before it's done, just before al dente (It will continue to cook on the hob and in the oven.) Once cooked, drain pasta, reserving a cup of pasta water.

  3. Whilst the pasta is cooking grate the cheese and pick thyme.

  4. On a low heat, melt a decent knob of butter (50g) in a saucepan, large enough to hold all the pasta. Add thyme and move around the pan for 1 minute. Add the drained pasta to the pan with half a cup of pasta water.

  5. To the pan add grated cheddar, parmesan and mustard. Keep stirring until all the cheese melts. The sauce should be thick and cheesy, not claggy. Add more pasta water if you need to loosen it up a little. Season. Tip the pasta into an oven proof dish.

  6. For the crumb, pop bread in a food processor and pulse until you get fine crumbs. Tip into a bowl with a glug of oil. Add pine nuts. Sprinkle this over the pasta, coat with parmesan.

  7. Cook in the pre-heated oven for 10 minutes.


  • 300g Cheddar, grated
  • 70g Parmesan, grated (plus extra for topping)
  • 500g Macaroni
  • Bunch thyme, picked

From the Larder

  • 50g salted butter
  • 1 tsp English mustard

For the Crumb

  • Hunk of dry bread (pop in the oven for a few minutes if it's too fresh)
  • Handful pine nuts/crushed hazelnuts
  • Grated parmesan
  • Glug oil