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Macaroni cheese with crickets.

Serves: 2

Time: 40 minutes


Macaroni - 140g

Parmesan - 15g

Panko Breadcrumbs - 4 tbsp


Butter - 15g

Olive Oil - 15ml

Onion - 1

Thyme Leaves - 4 sprigs

Chestnut Mushrooms - 180g

Garlic Cloves - 3

Dry White Wine - 45ml

Flat-Leaf Parsley - 3 tbsp

Salt and Black Pepper


Butter - 15g

Plain Flour - 15g

Whole Milk - 300ml

Smoked Cheese - 75g (finely grated)

Mature Cheddar Cheese - 40g (finely grated)

Parmesan Cheese - 20g (finely grated)

Double Cream - 60ml

Salt and Black Pepper



  • Heat the oil and butter in a saucepan on a medium heat.

  • Finely dice the onion and garlic.

  • Dice half the chestnut mushrooms, finely slice the rest.

  • Finely chop the parsley.

  • Add the onion and thyme leaves, and sauté until soft and translucent.

  • Add the diced mushrooms and the garlic, and sauté stirring constantly for a couple of minutes until they have softened.

  • Add the wine, then allow it to cook down for 4-5 minutes until the wine has mostly cooked off and the mushrooms are really soft.

  • Add the sliced mushrooms, and continue to cook, stirring frequently, for about 3 more minutes until they have softened.

  • Remove it from the heat, and stir in the parsley.

  • Season with salt and black pepper.

PREP THE SAUCE | 10 mins

  • Combine the cold milk in a saucepan with the flour and cold butter.

  • Place the pan on a medium-heat and whisk constantly as it comes to the boil, then reduce the heat slightly.

  • Continue whisking constantly until it thickens enough to coat the back of a spoon.

  • Remove from the heat and immediately whisk in the cheese followed by the double cream.

  • If the cheese doesn’t all melt, put it back on the lowest heat possible and whisk very vigorously until the cheese has just melted - don’t heat it any longer than necessary or it may split. (If it does split, use a stick blender to bring it back together)


  • Add the pasta to boiling, salted water.

  • Cook as per instructions, until al-dente.

ASSEMBLE | 10 mins

  • Stir the cooked pasta into the sauce, along with the mushrooms.

  • Taste and season with more salt and black pepper if necessary. Add the crickets and stir well, then tip it into a heatproof dish.

  • Scatter the panko breadcrumbs and grated parmesan evenly over the top.

  • Place it under a hot grill for 5-10 minutes until bubbling and nicely browned on top.

  • Serve immediately.

Cook this recipe with our Ready to Cook Dried Crickets.


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