Servings: 4
3 1/2 cups
2 tbsp
1 clove, crushed
Mustard powder 
1 tsp
Cayenne pepper 
1/2 tsp
Plain flour 
3 tbsp
2 1/4 cups
Leftover cheeses (Cheshire, Cheddar, and camembert) 
3 cups (plus for topping)
Cheeseboard Mac and Cheese
10 m
50 m
Ready in:
60 m
  1. Following the package directions, cook pasta. Drain. Set aside. 
  2. In a saucepan, melt butter. Add garlic. Cook until softened. Add mustard powder and cayenne. Cook for 1 minute. Add flour. Stirring, cook for 1 minute, or until starts to bubble. Remove from heat. Whisking, gradually add milk. 
  3. Return the saucepan to the heat. Cook for 5 minutes, or until thickens. Add cheese. Cook, stirring, until melts. Fold in the pasta. 
  4. Preheat the oven to 350° F (180° C/Gas mark 4). 
  5. Transfer the pasta to a baking dish. Top with more cheese (we'd recommend Cheddar or Parmesan). 
  6. Bake in the preheated oven for 25 minutes, or until golden. Before serving, let the Mac and Cheese cool for 10 minutes. Serve and enjoy!