Soufflé mac ’n’ cheese

Soufflé mac ’n’ cheese

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(7 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Serves 8
Pasta bake is a firm family favourite - make this macaroni cheese even more indulgent with ham hock and chunks of cheddar

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat32g
  • saturates12g
  • carbs43g
  • sugars6g
  • fibre2g
  • protein24g
  • salt1.9g


  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g shallots, sliced
  • 2 garlic cloves, crushed
  • 500g pasta tubes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 500ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 140g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 4 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp Dijon mustard
  • 1 tsp grated nutmeg
  • 180g pack cooked pulled ham hock
  • 100g mature cheddar, chopped into chunks

For the salad

  • 1 tbsp Dijon mustard
  • 3 tbsp cider vinegar
  • 100ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp snipped chives
  • 1 tbsp chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 round lettuce, shredded



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 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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Comments, questions and tips

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Nick Holloway's picture
Nick Holloway
24th Jun, 2019
I wanted to try something new, unfortunately I didn't like the taste.
18th Dec, 2018
This is very good. No other mac n cheese recipe comes close to this! Its cheap, filling, very comforting plus you can double up the recipe for not much extra effort The Ham hock takes a little more time , but you can wack in pressure cooker for 60 minutes with and onion and carrot and end up with a killer stock , and enough ham for 3 batches of this recipe I use 1/2 stock in the sauce which is a nice upgrade
18th Apr, 2017
Like everyone else I didn't use ham hock. I used some leftover turkey instead. It was ok but slightly dry so would make a thinner sauce next time. The top was nice and crunchy though. I served it with a normal green salad and tomatoes.
15th Apr, 2017
Was expecting a lot from this recipe. I love macaroni cheese so thought this would be like an ultimate mac and cheese but it was just a letdown. It was a lot of effort for a result which, to my taste, was horrible. Much easier and tastier to make just a normal macaroni cheese and save all the faff of adding onions and beatings eggs. In regard to the recipe, it did turn out how it should have done but it just didn't taste good. Also wouldn't worry about the ham hock unless you have leftovers from a gammon joint and just stick to bacon.
2nd Apr, 2015
I made this for supper. The family loved it. I did not have ham hock so I used smoked bacon which I fired with leeks instead of shallots. I added some finely diced salami to the dish. The flavour was rich and creamy. Great served with salad and will definitely be cooked again.
Frantic Flapjack
31st Mar, 2015
I made this without the ham. It was so tasty, I've since made two more. A light macaroni cheese and really delicious. I did try the accompanying salad too but was not at all keen on the dressing. It was very acidic.
29th Mar, 2015
I made without meat and didn't have shallots so just used onion but I really enjoyed this. It was comforting yet still nice and light.
18th Mar, 2015
Much nicer than a standard mac'n'cheese. I used up leftover ham rather than using pulled hock. Will defo make again.
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Nick Holloway's picture
Nick Holloway
21st Jun, 2019
When adding items to your basket make sure change to pasta for some reason it adds the large tube pasta, not sure if it will work for this recipe...
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