Mac 'n' Cheese Wellington

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  1. Heat the butter until foaming then whisk in the flour. Slowly whisk in the milk, a little bit at a time, then add the cream and keep whisking to make a smooth sauce.
  2. Season with salt and the mustard then whisk in the cheddar and gruyere. Stir in the cooked pasta and mozzarella and pour into a lined loaf tin to set for about 1 hour in the fridge.
  3. When the mac n cheese feels solid preheat the oven to 180°C/360°F. Lay the bacon on the puff pastry sheet and place the mac n cheese on the near edge and roll it up in pastry. Pinch the edges together and transfer to a baking tray and brush with the yolks.
  4. Bake for around 40 minutes until golden brown and piping hot.


  • 5 tbsp butter
  • 1/4 cup plain flour
  • 2 cups milk
  • 1 cup double cream
  • 1 tbsp salt
  • 1 tsp mustard powder
  • 3 cups grated cheddar
  • 2 cups grated gruyere
  • 1 lb of pasta, cooked
  • 1 cup grated mozzarella
  • 1.1 lb puff pastry, rolled to around 4 mm thickness
  • 18 rashers bacon, cooked until crisp
  • 2 egg yolks, beaten