Camembert Mac 'n Cheese

1 serving


500g pasta shells
3 tbsp Lurpak butter
2 ½ tbsp flour
375ml milk
125ml cream
2 tbsp dijon mustard
1 Tbsp fresh thyme
250g camembert cheese
125ml hot chicken stock
Salt & pepper, to taste
½ cup bread crumbs
½ cup grated parmesan cheese

Camembert Mac 'n Cheese


Boil a pot of heavily salted water. Add pasta and cook until al dente. Drain and set aside
In a wide skillet melt the butter and add the flour. Whisk continuously until the mixture has
begun to brown slightly and smell like biscuits (about 3-5 min).

Add the milk and cream slowly, and continue to whisk until the mixture has thickened. Add the mustard and thyme. Begin adding in the cheese slowly and whisk until it has melted and the sauce is smooth.

Use the chicken stock to thin the sauce out until you have a glossy consistency.
Add the drained pasta to the skillet and mix well so all the pasta is coated. Top the pasta with the parmesan and breadcrumb mixture.

Turn your oven grill onto max and place the skillet under the grill until the crumble turns golden brown (about 5 min). Remove from oven and serve immediately.

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