Mac & cheese with crispy breadcrumbs

Serves 4
Ready in 50 minutes


  • 15g unsalted butter
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 20g plain flour
  • 600ml semi skimmed milk
  • 300g macaroni pasta
  • 1 tsp English mustard
  • 75g cheddar cheese, grated
  • 75g mozzarella, grated
  • 35g parmesan, grated
  • 1-2 slices of Bertinet Bakery
  • white sourdough
  • Fresh or dried parsley


  1. Preheat oven to 190°c.
  2. Place the bread slices into a food processor and blitz until a fine crumb consistency, add to a bowl with the chopped parsley and add 5g parmesan, stir through and set aside for later.
  3. Add the butter to a large saucepan, once melted add the diced onion and cook on a medium/low heat for 10 minutes until soft and golden.
  4. Add the minced garlic and cook for a further minute before stirring in the flour. Once the flour has absorbed the bu er, gradually add the milk a little at a time, whisking well after each addition until all the milk has been used.
  5. Bring to a gentle simmer, whisking occasionally.
  6. Meanwhile, put the pasta onto boil and cook for 6 minutes until al dente.
  7. Reserve 100ml pasta water, then drain and set aside.
  8. Remove the milk pan from the heat, add the mustard, cheddar, mozzarella and remaining parmesan cheese and stir through until combined.
  9. Add the cooked macaroni pasta and stir again until fully incorporated, then spoon into a suitable oven dish. Top with the herby breadcrumb mixture.
  10. Bake for 25-30 minutes until golden and bubbling.


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