Recipe: Mac n Cheese with Cherry Tomato, Fresh Thyme & Basil



Recipe for The Evening Standard

This recipe is so easy to make and completely delicious. It’s one of our original potage recipes and always sells out when it's on the menu. I love the simplicity and usually make a green salad to go with it while it’s cooking or if I am feeling lazy add frozen petit pois. 

Makes 20 portions 


  • 1.5kg macaroni
  • 200g unsalted butter
  • 140g plain flour
  • 2 tsp ground nutmeg
  • 3 tsp salt
  • 2 tsp black pepper
  • 4 litres semi skimmed milk
  • 200g parmesan, grated
  • 750g cheddar, grated
  • 2 tbsp Djon mustard
  • 600g cherry tomato, halved
  • 100g breadcrumbs
  • 200g parmesan, grated
  • Sprig of fresh thyme
  • Sea salt
  • olive oil
  • 25g fresh basil



  1. Cook the macaroni in a large pan of boiling salted water. When cooked to al dente, drain and run under cold water.
  2. Melt the butter and add the flour, nutmeg, salt & pepper. Stir until well combined, then cook for 5 mins.
  3. Slowly whisk in the milk until it’s a smooth sauce. Whisk constantly making sure there are no lumps.
  4. Stir in the parmesan and cheddar until melted. Remove pan from the heat.
  5. Add the macaroni, Djon mustard and cherry tomatoes to the sauce. Mix well.
  6. Place the mix into freezable containers and allow to cool.
  7. Add the breadcrumbs, parmesan and fresh thyme leaves to a bowl.
  8. Mix together and add a good glug of olive oil and pinch of sea salt.
  9. Pour the breadcrumbs over the cooled macaroni and finish with fresh basil leaves before freezing.