There’s something deeply comforting about macaroni and cheese—it’s the dish that never fails to bring warmth to the table. But when you give it a little upgrade, it transforms from homely comfort food into a dish worthy of a festive gathering.
This version takes creamy mac & cheese, folds in gently sautéed leeks, and uses the rich, full-bodied flavor of Cornish Cheese Co cheddar for that indulgent melt and depth of flavor. Baked in mini skillets and finished with a golden layer of crispy breadcrumbs, it’s rustic, cozy, and perfect for serving at Christmas parties, winter feasts, or as an impressive side on the holiday table. Pair it with torn fresh baguette for scooping, and you’ve got yourself the ultimate comfort dish with a Cornish twist.
Why You’ll Love This Recipe
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🧀 A Cheese-Lover’s Dream – Cornish cheddar brings bold, tangy flavor that elevates this classic.
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🎄 Festive but Familiar – A nostalgic dish dressed up for the holidays.
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🍽️ Perfect for Sharing – Served in mini skillets, everyone gets their own bubbling portion.
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🌿 Added Goodness – Sweet leeks add depth and balance the richness.
Ingredients
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- 250g Cornish pasta
- 200ml whole milk
- 500ml double cream
- 150g grated Parmesan
- 200g grated mozzarella
- 100g grated Cornish cheddar
- 4 cloves garlic
- Dijon mustard
- Olive oil
- Salt and pepper
- 50g stale bread we use our sourdough range
Method
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Step 1: Cook the Pasta
Begin by cooking the pasta according to the packet instructions. Once it’s tender, drain it and cool under cold water to stop the cooking process. Drizzle with a little olive oil to keep it from sticking, then set aside.
Step 2: Prepare the Leeks
Finely slice and wash the leeks, making sure all grit is removed. In a wide pan, heat a little olive oil and gently sweat the leeks with the sliced garlic over low heat. Take your time here — you want the leeks soft, sweet, and fragrant, not browned.
Step 3: Mix the Magic
In a large bowl, combine the cooked pasta, soft leeks, cream, milk, grated cheddar, mustard, and a good pinch of salt and pepper. Stir until every piece of pasta is coated in that luscious, creamy mixture.
Now, here’s the trick: let it rest for two hours. This allows the pasta to absorb the flavours and thickens the sauce beautifully before baking.
Step 4: Make the Topping
While the pasta mixture rests, blitz your stale bread into coarse crumbs using a food processor. Toss them with a little olive oil until lightly coated — this will help them turn perfectly golden and crisp in the oven.
Step 5: Bake to Perfection
Spoon the mac and cheese mixture into a large baking dish (or several smaller ones if you prefer individual portions). Top generously with your prepared breadcrumbs.
Preheat the oven to 180°C and bake for 25–30 minutes, until the top is golden brown and the sauce is bubbling at the edges.
The Result
When it emerges from the oven, you’ll have a bubbling, creamy bake crowned with a crisp, golden crust. The leeks bring a gentle sweetness that cuts through the richness of the cheese, while the mustard adds a subtle kick that keeps every bite interesting.
Serve straight from the dish with a green salad or some roasted tomatoes — or simply enjoy it as it is, fork in hand, no frills required.