Herbed mac’n cheese

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Herbed mac’n cheese

  • Fromager d’Affinois Garlic and Herbs 
  • 340g pasta shells
  • ½ cup pasta water reserved from cooking pot
  • 10-15 sage leaves
  • Olive oil for frying sage leaves
  • ¼ cup extra virgin olive oil
  • 1 cup breadcrumbs
  • Truffle salt


  1. Preheat your oven to 150C fan-forced.
  2. Bring a large pot of well salted water to the boil.
  3. Heat a small amount of olive oil (~1cm deep) in a small saucepan. Fry half of your sage in it for 3-4 minutes, then drain sage on paper towel and set aside.
  4. Chop remaining sage then add it and the extra virgin olive oil to a small frypan. Add breadcrumbs and cook on low, stirring, until golden then set aside.
  5. Place your wedge of cheese into an oven proof dish and bake for 12-15 minutes until completely melted.
  6. While this is melting, add pasta to boiling water and cook until ‘al dente’ or to packet instructions. Drain the pasta but reserve some of the cooking water.
  7. Place drained pasta into melted cheese, adding a little cooking water to loosen it up while stirring through. Add more if you need to.
  8. Top with golden breadcrumbs and generously season with truffle salt. Top with fried sage and enjoy.
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