Soufflé mac ’n’ cheese

Contains pork – recipe is for non-Muslims only
Pasta bake is a firm family favourite – make this macaroni cheese even more indulgent with ham hock and chunks of cheddar

  • Prep:30 mins
    Cook:40 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 560
  • fat 32g
  • saturates 12g
  • carbs 43g
  • sugars 6g
  • fibre 2g
  • protein 24g
  • salt 1.9g


  • 25g butter
  • 1 tbsp olive oil
  • 200g shallots, sliced
  • 2 garlic cloves, crushed
  • 500g pasta tubes
  • 2 tbsp flour
  • 500ml whole milk
  • 140g Gruyère, grated
  • 4 eggs, separated
  • 1 tbsp Dijon mustard
  • 1 tsp grated nutmeg
  • 180g pack cooked pulled ham hock
  • 100g mature cheddar, chopped into chunks
  • 1 tbsp Dijon mustard
  • 3 tbsp cider vinegar
  • 100ml sunflower oil
  • 1 tbsp snipped chives
  • 1 tbsp chopped tarragon
  • 1 round lettuce, shredded
  • 2 Little Gem lettuces


  1. Melt half the butter with the olive oil in a large saucepan, then add the shallots. Cook until soft and golden, then stir in the garlic before tipping everything into a large bowl.

  2. Put the pasta in a large saucepan filled with boiling water. Cook for 2 mins less than instructed on the pack. Heat oven to 200C/180C fan/gas 6.

  3. Return the pan you used for the shallots to the heat and add the rest of the butter, followed by the flour. Stir well, then add the milk gradually, stirring all the time, to make a smooth, glossy white sauce. Once all the milk has been added, tip in the shallots and garlic, followed by a third of the Gruyère. Take the pan off the heat and mix in the egg yolks, Dijon and nutmeg, then season well.

  4. Drain the cooked pasta, lay it in a deep casserole dish and mix in the ham hock and cheddar chunks. Whisk up the egg whites to stiff peaks and stir a dollop into the cheese sauce mixture in the pan. Now fold in the rest without knocking out too much air. Pour the sauce over the pasta, ensuring it fills all the gaps, gently easing the sauce to the bottom of the dish – don’t over mix. Sprinkle with the rest of the Gruyère and bake for 15-20 mins or until the cheese on the top has melted and become golden.

  5. Meanwhile, make the salad dressing. Combine the Dijon and cider vinegar in a large bowl, then gradually whisk in the sunflower oil until all the oil is added and the dressing has emulsified. Season and stir in the herbs. Toss most of the dressing through the salad leaves, and serve extra on the side. Serve with the mac ’n’ cheese.

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