No ordinary mac n cheese – French mustard, sun dried tomatoes and prosciutto ham (recipe)


This is amazing – JD, 6

This recipe was created when Mark and I fancied something a little different for dinner but the kids were asking for mac n cheese.

It uses an all in one white sauce method (much quicker than faffing with a roux) and gets it pep sundried tomatoes, prosciutto ham and a generous dollop of Maille Parmesan et Basillique, a French mustard with white wine, parmesan cheese and basil.

Here’s what to do – it feeds four.


  • 500g dried macaroni
  • 4 tbsp butter
  • 2 tbsp flour
  • 1 litre whole milk
  • 250g mature cheddar cheese
  • 2-4 tsp Maille Parmesan et Basillique Mustard (or any French Mustard)
  • Seasoning to taste
  • Half a 200g jar of sun dried tomatoes in oil, drained and roughly chopped
  • 100g prosciutto ham, roughly torn
  • Handful of finely grated parmesan
  • Fresh basil to garnish



  1. Put the macaroni on to boil in plenty of salted water
  2. Put the butter, flour and milk into a non stick pan and whisk continually over a medium heat until it starts to thicken and cooks out the flour taste – don’t let it boil!
  3. Turn the heat right down and stir in the grated cheese bit by bit until fully combined – take it slow so that your mix doesn’t split
  4. Stir in in the mustard – 2tsp should add flavour but no heat, while 4 tsp might be a little hot for children – then taste and season if desired
  5. When the pasta is al dente, drain and return to the pan
  6. Pour the sauce over the pasta, add the tomatoes and ham, stir and serve immediately
  7. Garnish with finely grated parmesan and a sprig of basil


Disclosure: we were sent a set of Maille mustards for review. No payment was received for this post. All posts are 100% honest.

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