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Cheeseboard Macaroni Bake

Cheeseboard Macaroni Bake
Well, we've made it into 2018 (albeit with that horrible aussie flu sweeping through the house) and into my 10th year of food blogging!  Today's recipe is this yummy cheeseboard pasta bake, a great way of using up all of those odds and ends of cheese left over in your fridge from Christmas. As my Twitter profile attests, I'm a bit of a self confessed cheese fiend and along with pasta, it's my ultimate comfort food. I can't be without cheese of some sort in my fridge and right now I'm staring at two 400g blocks of cheddar, parmesan, stilton, feta, gouda and cream cheese 😀.

To me, this cheeseboard macaroni bake is my idea of comfort food heaven and I could quite easily eat this every day forever more. Perhaps not ideal if you're on a January diet, although you can always serve it with a big green salad to make you feel better, but it's so good, so homely and so so rich - proper yum!
Cheeseboard Macaroni Bake


  • You don't have to use macaroni - penne or fusilli would work well too.
  • Use any types of cheese you like. Just make sure the total quantity adds up to 300g. I used cheddar, gruyere and blue cheese.
  • If you like it extra cheesy add 2 TSP of dijon mustard (instead of 1) as it really brings out the cheesy flavour.
  • You could add in some cooked chopped bacon or cooked chicken for extra protein, or alternatively some chopped sun dried tomatoes and sweetcorn for more veggies.
  • Serve with a crisp green salad or steamed veg.


You might like some of my other recipes where cheese and macaroni are the main ingredients!
  1. Butternut Squash and Sage Macaroni Cheese from Jam and Clotted Cream
  2. Honey Ale Mac n Cheese from Jam and Clotted Cream
  3. Pressure King Pro Macaroni Cheese from Jam and Clotted Cream
Here are some other cheesy recipes from some of my favourite food bloggers.

Cheeseboard Macaroni Bake


Yield: 4 adult portionsPin it

Cheeseboard Macaroni Bake

prep time: 20 MINScook time: 30 MINStotal time: 50 mins
A cheesy macaroni bake using up left over cheese from Christmas.


  • 250g Macaroni
  • 50g Butter
  • 50g Plain Flour
  • 500ml Whole Milk
  • 170g Tin Evaporated Milk
  • 1 TBSP Cider Vinegar
  • 1 TSP Dijon Mustard
  • 1 TSP Marmite
  • Pinch of Cayenne Pepper
  • 300g Cheese (either grated or cubed) - I used cheddar, gruyere and blue cheese


  1. Preheat the oven to 180°c (160°c fan). Bring a pan of salted water to the boil and cook the macaroni, drain and set aside.
  2. Meanwhile, in a saucepan, melt the butter on a medium heat then stir in the plain flour. Let it cook for a couple of minutes whilst continuously stirring before adding the whole milk.
  3. Turn up the heat then stir continuously (I use a whisk to prevent lumps forming) until the sauce starts to bubble and thicken.
  4. Take the sauce off the heat and add in the tin of evaporated milk, grated or cubed cheese,  cider vinegar, dijon mustard, marmite, cayenne pepper. Stir until everything is combined.
  5. Add the macaroni to the cheese sauce, stir well then spoon into an ovenproof dish and bake for 20-30 minutes until golden. Serve with a green salad or veggies.


Cheeseboard Pasta Bake

Beth Sachs
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  1. This comment has been removed by the author.

  2. What a fantastic idea and a great way to use up leftover cheese from Christmas - yum!


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