Festive Mac 'n' Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add the 3 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbling and slightly golden (do not let it brown). This is your roux.

Add milk & cream

Gradually whisk in the 2 cups whole milk and 1 cup heavy cream, a splash at a time, whisking until smooth. Bring the sauce to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Season & add cheese

Stir in the Dijon mustard and Worcestershire sauce, then season with 1 teaspoon salt and 1 teaspoon black pepper. Reduce heat to low. Add the grated Monterey Jack (and optional cheddar) in small handfuls, stirring until fully melted and smooth. If the sauce is too thick, loosen with up to 1/2 cup reserved pasta water, a tablespoon at a time.

Combine pasta & sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning. Keep warm while preparing toppings (or transfer to a lightly buttered shallow baking dish if you plan to bake briefly later).

Prep pigs in blankets

Preheat oven to 400°F (200°C). Roll out the puff pastry sheet and cut into 12 long strips about 1 inch wide. Wrap each mini sausage in a pastry strip, sealing the edge with a little beaten egg. Brush each wrapped sausage with beaten egg and place on a parchment-lined baking sheet.

Bake pigs in blankets

Bake the pastry-wrapped sausages for 12–15 minutes until puffed and golden. Remove from oven and set aside.

Prepare Brie

If the Brie has a rind you prefer, you can score the top. When macaroni is assembled in the baking dish (next step), place the small Brie round in the center or slightly off-center of the hot mac ’n’ cheese so it begins to soften. Alternatively, once pigs in blankets are baked, add Brie on top of the macaroni and return to the oven for 5–8 minutes at 375°F (190°C) until the Brie is melting but not fully collapsed.

Crisp sage leaves

In a small frying pan, heat 1 tablespoon olive oil over medium-high heat. Fry the 12 fresh sage leaves for 15–30 seconds per side until crisp. Drain on paper towels and sprinkle lightly with salt. These will be used as garnish and to add an aromatic note.

Cook onions

Melt 2 tablespoons butter in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the chopped fresh sage and cook for 30 seconds to release fragrance.

Combine stuffing

Place the 2 cups cubed bread in a bowl. Pour the cooked onion and sage over the bread, then add 1 cup stock, 1 beaten egg, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently to combine—bread should be moist but not soggy. If too dry, add a splash more stock. Mound the stuffing mixture into a small ovenproof dish and bake at 375°F (190°C) for 12–15 minutes until lightly golden on top. Alternatively, spoon warm stuffing directly over the mac before finishing the dish.

Assemble mac n' cheese for service

Transfer the sauced macaroni to a shallow ovenproof serving dish if not already there. Spoon or arrange the warm sage & onion stuffing around or across the mac. Nestle the baked pigs in blankets evenly across the top. Place the Brie round in the center (or gently on one side) so it begins to melt into the pasta. Dot or drizzle 1/2 cup cranberry sauce in small spoonfuls around the top, leaving some visible for contrast.

Finish in oven (optional)

For a melded, warmed-topping finish, place the assembled dish in a 375°F (190°C) oven for 8–10 minutes until the Brie is soft and the components are heated through. If you prefer crisp pastry and fully melted Brie, you can broil for 1–2 minutes watching closely.

Make side salad

While the mac is finishing, combine 4 cups mixed salad leaves and 8 halved cherry tomatoes in a bowl. Whisk together 1 tablespoon olive oil, 1 tablespoon red wine vinegar or balsamic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss the salad with the dressing just before serving.

Plate & garnish

Serve portions of mac topped with a couple of pigs in blankets, a spoonful of stuffing and a smear or dollop of cranberry sauce. Place a few crisp sage leaves on top for aroma and presentation. Serve the side salad alongside. Offer extra cranberry sauce on the side if desired.