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Cheesemonger's Mac and Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This luxurious Cheesemonger’s mac and cheese is a sophisticated take on the ultimate vegetarian comfort food. By blending nutty Gruyère, sharp mature cheddar, and creamy Brie, the dish achieves a complex flavour profile and an incredibly velvety texture. Infused with fresh thyme and a hint of nutmeg, the silky béchamel sauce perfectly coats every piece of penne, making it a standout choice for an indulgent weekend dinner or a special gathering with friends.

Designed for convenience, this recipe can be prepared a day in advance, allowing the flavours to develop before baking. The addition of a golden, buttery French breadcrumb topping provides a satisfying crunch that contrasts beautifully with the rich, cheesy interior. Serve these individual portions alongside a crisp green salad to balance the decadence of this homemade pasta bake.

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Ingredients for Cheesemonger's Mac and Cheese

  • 170g coarsely grated Gruyère cheese

  • 170g coarsely grated sharp cheddar cheese (about 170g )

  • 230g diced rindless Brie (cut from 450g wedge)

  • 5 tablespoons butter, divided

  • 1/4 cup plain flour

  • 2 teaspoons chopped fresh thyme leaves

  • 3/4 teaspoons (scant) nutmeg

  • 950ml whole milk

  • 425ml fresh breadcrumbs made from crustless French bread

  • 450g penne pasta

  • 40ml whipping cream (if making 1 day ahead)

How to make Cheesemonger's Mac and Cheese

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Mix all cheeses. Set aside 120g for topping; cover and chill. Melt 60ml butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.

Preheat oven to 191°C. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 120g cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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