Macaroni with cheese board and cracker crumbs

• spiral macaroni↗350g g
• butter↗25g g
• garlic clove↗1

  chopped

• plain flour↗25g g
• whole milk↗450ml ml
• Dijon mustard↗1 tbsp tbsp
• brie↗200g mix of g

  mix of cheddar and red Leicester (or use any leftover from Christmas), grated

• leftover cheese board crackers50g g

  (we used rosemary and sea salt)

• parmesan↗50g g

  or vegetarian alternative

• fresh thyme leaves↗5g g

Step-by-step instructions

1. 1

   Cook the macaroni according to the package instructions, drain and set aside. Preheat the oven to 200 °C/180 °C with convection/gas 6 or the air fryer to 170 °C.

2. 2

   Melt the butter in a saucepan over medium heat. When it bubbles, sauté the garlic with a generous pinch of salt and pepper for 30 seconds until fragrant. Add the flour and stir to form a paste.

3. 3

   Gradually pour in the milk, stirring constantly, until you obtain a smooth sauce. Remove from heat and add the mustard and cheese, stirring until the cheese fully melts. Combine the sauce with the macaroni, season well and transfer to an oven‑proof dish. If using an air fryer, cook the macaroni in the sauce for 10‑15 minutes until bubbling.

4. 4

   Place the crackers in a food processor and grind them together with the parmesan, thyme and a pinch of black pepper. Sprinkle this over the macaroni and bake for 25 minutes in the oven or an additional 5 minutes until a golden crust forms and it bubbles in the air fryer.