Mac & Cheese with Crunchy Topping

  • Cooking Time: 40 minutes
  • Serves: 6
  • Allergens: wheat, dairy, egg

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Plenty of Cheddar and Parmesan give this dish a rich cheesiness. The topping uses more Parmesan and some chopped chives, so there is a lot more flavour to the crunch. Add in a little garlic and Ballymaloe Original Relish and you’ve a unique take on mac and cheese.


  • 400g Macaroni (dried)
  • 300ml Whole milk
  • 250ml Cream
  • 200g White Cheddar (grated)
  • 75g Parmesan (finely grated)
  • 1 Garlic clove (crushed)
  • 100g Ballymaloe Original Relish
  • 300g Cooked ham (diced or shredded)
  • 100g White breadcrumbs
  • 50g Butter (melted)
  • 3 Tablespoons chives (finely chopped)
  • Sea salt and freshly ground black pepper

Dietary Suitability


  1. Preheat the oven to 200⁰C (fan 180oC) or Gas Mark 6.
  2. Bring a large pan of salted water to the boil and cook the pasta for 8/ 10 minutes until al dente (or according to pack instructions). Drain well.
  3. in the same saucepan add the milk, cream, Cheddar, Parmesan, garlic and salt & pepper to the pasta. Place on a medium heat to bring it to a simmer. Add back in the cooked pasta and stir continuously.
  4. Allow to simmer slightly for a few minutes to thicken before stirring in the ham. Transfer to a large baking dish or four individual ones.
  5. Dot your Ballymaloe Original Relish all over and swirl in a little, before setting aside.
  6. Mix the breadcrumbs, butter, Parmesan and two tablespoons of chives together in a small bowl and scatter them evenly over the top of the pasta.
  7. Bake for 10-15 minutes until the topping is golden and crunchy. Scatter over the remaining chives and serve straight away with a crisp green salad.

  • Cooking Time: 40 minutes
  • Serves: 6
  • Skill: easy/medium
  • Allergens: wheat, dairy, egg

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0 / 5 0