Mac ’n’ Cheese with Crispy Breadcrumbs Recipe

Cheat’s melting mac ’n’ cheese with crispy breadcrumbs

  • serves 6
  • Easy

Easy, cheesy comfort and no faffing about making a flour-based roux



  • macaroni 300g
  • eggs 2 beaten
  • evaporated milk 350ml
  • Dijon mustard 2 tsp
  • butter 50g
  • mature cheddar 200g, grated
  • emmental 150g, grated


  • stale sourdough 75g, crusts removed and torn into chunks
  • olive oil 1½ tbsp
  • rosemary 4 sprigs, leaves removed and finely chopped
  • sweet smoked paprika ½ tsp
  • dried chilli flakes a generous pinch


  • Step 1

    Cook the pasta in a large pan of boiling salted water following pack instructions but leave it a little al dente. Whisk together the eggs, milk and mustard until combined.

  • Step 2

    For the crispy breadcrumbs, put the sourdough into a food processor and whizz until rough crumbs. Heat the olive oil in a frying pan and cook the breadcrumbs, tossing well for 4-5 minutes or until golden. Add the rosemary, paprika, chilli flakes and some seasoning, and cook for 1 minute, then tip into a bowl.

  • Step 3

    Drain the pasta then tip back in the pan and stir in the butter. Tip in the egg mixture and half the cheese and mix over a low heat. Gradually add the rest of the cheese, stirring, until you have a rich, cheesy sauce. Season well and serve with the breadcrumbs to sprinkle over.

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Nutritional Information

  • Kcals 644
  • Fat 37g
  • Saturates 21.2g
  • Carbs 46.2g
  • Sugars 8.3g
  • Fibre 3.1g
  • Protein 30g
  • Salt 1.6g