Grown up’s mac n cheese

This is a mac and cheese using cream, feta, leek, broad beans and a garlic crouton topping.

There’s nothing wrong with normal mac and cheese, but if you want something a little more grown up then this is a good variation. And the crouton topping is like having garlic bread with your cheesy pasta – delicious!

Mac and cheese

More than mac and cheese


  • 300g dried pasta – you can use whatever you feel like
  • 100 ml cream
  • 100 ml white wine
  • half a leek, sliced thinly
  • handful of broad beans or peas (optional)
  • 4 sage leaves, chopped finely
  • 150g feta cheese, crumbled
  • pepper


  • 1 Tbsp chopped parsley
  • 2 or 3 slices of toasted bread
  • clove of garlic, cut in half cross-wise for rubbing on toast
  • knob of butter


  1. Bring a pot of water to the boil for the pasta.
  2. While waiting for the water to boil, rub the cut side of the garlic onto the toast. Chop or rip the toast into small pieces.
  3. Heat a knob of butter in a hot frying pan and fry the parsley and bread until crisp and fragrant. Put aside.
  4. Cook the pasta in boiling water until al dente – about 12 minutes or according to packet. (I always add a big pinch of salt and some olive oil to the water before putting in the pasta.)
  5. Meanwhile, put the cream and white wine into a sauce pan on medium-low heat.
  6. Add the sliced leek, sage and broad beans  to the cream. Heat slowly, stirring occasionally, until hot but do not boil.
  7. Add the crumbled feta and stir until melted.
  8. Remove from  heat and season with pepper, and salt if needed.
  9. Mix sauce with pasta.
  10. Transfer to a large serving dish, sprinkled with the bread topping. I suppose if you really wanted you could sprinkle with extra grated cheddar and grill briefly.

Enjoy with a glass of wine, while your kids wonder what on earth these green bits are that have invaded their mac and cheese.

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