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Nadiya Hussain’s Mac and Cheesy

Add some serious crunch to your next mac and cheese with this recipe from Nadiya Hussain. Liberally coated with crunchy cheese puffs, it's sure to be a hit with kids and adults alike.

From the book


I have a dozen different ways to make mac and cheese and I happily share each version every chance I get. This is my kids’ slightly psychedelic version, made using their favourite puffed cheesy crisps, which they used to devour as youngsters. The extra cheesiness and bright orange colour from the cheese puffs blitzed to a powder is mixed with the mac and topped with breadcrumbs. It’s fun, it’s delicious and it’s bright!

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400g macaroni pasta
30g unsalted butter
3 tbsp (30g) plain flour (30g)
600ml whole milk
170ml evaporated milk
1 tsp yeast extract
450g Cheddar cheese, grated
2 tbsp Worcestershire sauce
8 x 16.5g packs of cheese puffs, blended to a powder
For the top:
50g breadcrumbs
cheese puff crumbs
50g Cheddar cheese, grated


Start by cooking the macaroni as per the instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Preheat the oven to 200°C/fan 180°C.

Make the sauce by putting the butter in a saucepan and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.

When the mixture begins to thicken, add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.

Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Tip it into an ovenproof dish and level off the top.

Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.

Bake for 30–35 minutes. Take out and leave for 10 minutes before

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From the book: Nadiya’s Fast Flavours

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