If you love comfort food with a fun twist, this pigs in blankets mac and cheese is about to become your new obsession. It combines creamy, gooey, ultra luxurious mac with the salty crispiness of classic pigs in blankets, all finished with a sweet and spicy hot honey drizzle. It is the kind of dinner that feels celebratory and nostalgic, yet playful enough to work for a weekend treat, a Christmas crowd pleaser or a cosy night in!
Pigs in blankets mac and cheese is the ultimate cosy comfort dish that blends festive flavours with everyday indulgence. The creamy cheese sauce pairs perfectly with salty, crisp sausages wrapped in bacon, while the hot honey adds a sweet spicy kick. It is a playful twist on a classic that feels nostalgic yet exciting, making it perfect for Christmas time entertaining, weeknight cravings or seasonal celebrations. This crowd pleasing bake always delivers big flavour with minimal effort.
This was inspired by my Christmas recipe series. If you love pigs and blankets then you need to try my pigs in blankets sausage rolls! For other fun Christmas recipes, try my brie and bacon smashed brussels sprouts or my Christmas focaccia.
Ingredients
Sauce ingredients
Macaroni - Macaroni is the perfect pasta shape for pigs in blankets mac and cheese because it holds onto the sauce beautifully. Those little curves and hollows allow the cheese sauce to cling to every piece.
Butter - Butter forms the base of the roux and gives pigs in blankets mac and cheese its signature richness. I like using real butter for a smooth, glossy finish that helps the sauce coat the pasta evenly.
Flour - Flour helps thicken the cheese sauce. Without it, the sauce would be thin rather than indulgent and velvety, which is essential for a good pigs in blankets mac and cheese.
Milk - Milk creates a creamy, silky body to the sauce. Whole milk works best because it helps the cheeses melt smoothly and gives the dish a luscious texture.
Cheddar - Cheddar adds sharpness and structure. I like using mature cheddar because it brings depth to the pigs in blankets mac and cheese instead of getting lost in the mix.
Red Leicester - Red Leicester gives a gorgeous orange glow and a mellow, buttery flavour. It makes the colour of the pigs in blankets mac and cheese irresistibly inviting.
Gruyere - Gruyere provides a nutty, slightly sweet note. I use it to give the sauce dimension and make the pigs in blankets mac and cheese feel more elevated and restaurant worthy.
Mozzarella - Mozzarella melts into glorious strings. It adds that stretchy, gooey moment that people adore in any mac and cheese, especially a decadent pigs in blankets mac and cheese.
Seasonings
Cajun Seasoning - Cajun seasoning adds warmth, subtle spice and savoury depth. It stops the pigs in blankets mac and cheese from being one note and balances the sweetness of the hot honey.
Paprika - Paprika adds smoky undertones that pair perfectly with the sausages, giving the pigs in blankets mac and cheese that comforting, cosy flavour.
Garlic Granules - Garlic granules round out the sauce and add savoury punch without overpowering the cheese.
Onion Powder - Onion powder enhances the base flavour and brings gentle sweetness that works well with both the cheese sauce and the hot honey.
Mustard - Mustard sharpens and brightens the sauce. I like using mustard because it cuts through the richness and gives the pigs in blankets mac and cheese a lovely tang.
Toppings
Pigs in Blankets - The star of the show. They bring salty crispiness and festive flavour. Nestling them into the top of the pigs in blankets mac and cheese lets them crisp further while flavouring the whole dish.
Hot Honey - Hot honey is the secret that makes this pigs in blankets mac and cheese unforgettable. The sweetness pairs beautifully with the smoky sausages while the chilli brings heat and excitement. I love using homemade hot honey because I can adjust the spice exactly how I want it.
Crispy Sage and Thyme - These herbs add freshness and a hint of earthiness. The crispy sage gives a crackly, aromatic finish that takes the pigs in blankets mac and cheese over the top.
See recipe card for quantities.
Instructions
- Step 1: Heat the oven to 220C (430F). Cook the pigs in blankets for a few minutes less than the packet suggests, flipping halfway so they start to crisp but do not fully brown. This keeps them juicy when baked into the pigs in blankets mac and cheese. Meanwhile, Melt the butter in a pan over medium heat. Add the flour and whisk until combined to create a smooth paste. Slowly pour in the milk while whisking. The mixture will thicken into a silky base. Keep whisking until slightly thickened.
- Step 2: Add Cajun seasoning, paprika, garlic granules, onion powder and mustard. These deepen the flavour of the pigs in blankets mac and cheese and balance out the richness.
- Step 3: Whisk in half of the cheddar, gruyere, red Leicester and mozzarella. Turn off the heat once everything melts into a smooth sauce.
- Step 4: Stir the cooked macaroni into the sauce until fully coated. Pour everything into an ovenproof dish. Scatter the remaining cheese over the top, then nestle the pigs in blankets into the macaroni. Drizzle hot honey over the top and cook for around 15 minutes until bubbling, golden and crisp on top.
5. Step 5: Top with crispy sage, thyme leaves and an extra drizzle of hot honey before serving.
Hint: Grate your own cheese rather than using pre grated bags. Anti caking agents stop the cheese from melting smoothly, which affects the creaminess of the sauce. Freshly grated cheese melts into a silky, velvety texture that makes the mac and cheese extra indulgent.
Substitutions
Macaroni – Swap with rigatoni for bigger tubes that hold extra sauce or use shell pasta for little pockets of gooey cheese in every bite.
Butter – Use olive oil for a lighter base or try ghee for a richer, deeper flavour.
Flour – Replace with cornstarch for a smoother gluten free thickener or use rice flour for a similarly neutral, reliable roux.
Milk – Substitute with single cream for an extra indulgent sauce or use oat milk for a dairy free but still creamy option.
Cheddar – Try smoked cheddar for a deeper, savoury hit or use Monterey Jack for a milder melt.
Red Leicester – Replace with double Gloucester for a buttery flavour or use Colby for a similar mellow sharpness.
Gruyere – Use Emmental for the same nutty sweetness or try Comté for a more intense, luxurious depth.
Mozzarella – Swap with provolone for a similar stretchy melt or use fontina for a creamy, smooth finish.
Cajun Seasoning – Replace with Creole seasoning for a slightly milder blend or use chipotle powder for smoky heat.
Paprika – Use smoked paprika for a deeper barbecue style flavour or sweet paprika for a gentler warmth.
Garlic Granules – Substitute with garlic paste for a stronger garlic punch or use fresh grated garlic for a more aromatic, robust flavour.
Onion Powder – Replace with finely diced shallots for sweetness or use spring onions for a fresher, lighter onion note.
Mustard – Swap with Dijon for a smoother tang or use wholegrain mustard for a textured, mellow heat.
Topping substitutions
Pigs in Blankets – Use cooked mini sausages for an easy alternative or try bacon wrapped meatballs for a fun, indulgent twist.
Hot Honey – Replace with maple syrup and chilli flakes for a similar sweet heat or use sriracha mixed with honey for a punchier finish.
Crispy Sage – Swap with fried rosemary leaves for crisp herbal depth or use basil for a lighter aromatic topping.
Thyme Leaves – Use oregano for earthiness or parsley for a fresh, bright finish.
Variations
BBQ Pigs in Blankets Mac and Cheese - Stir smoky BBQ sauce into the cheese base and swap hot honey for a sticky BBQ glaze. Add caramelised onions and a sprinkle of smoked paprika for a deeper, richer finish.
Truffle Pigs in Blankets Mac and Cheese - Add a splash of truffle oil to the cheese sauce and finish with grated Parmesan and crispy mushrooms for a luxurious, earthy twist.
Spicy Chipotle Pigs in Blankets Mac and Cheese - Blend chipotle in adobo into the cheese sauce for heat and smokiness. Top with coriander, jalapeños and an extra drizzle of spicy honey.
Equipment
2 x Large pots (one for pasta and one for mac and cheese sauce)
Oven tray
Storage
To store pigs in blankets mac and cheese properly, allow it to cool completely before transferring it to airtight containers. Refrigerate for up to three days. Because the pasta continues to absorb the sauce as it sits, the texture will thicken in the fridge. When reheating, add a splash of milk or a little extra cheese sauce if you have some reserved. This brings the creaminess back and prevents dryness. Reheat leftovers in the oven at 180C until piping hot or microwave in short intervals, stirring between each one. The pigs in blankets will soften slightly in storage, so if you prefer a crispier finish, add an extra drizzle of hot honey and place the dish under the grill for one to two minutes. For freezing, store portions in freezer safe containers for up to two months. Defrost in the fridge overnight before reheating gently.
Top Tip
Let the pigs in blankets cook until they are just shy of fully crispy before adding them to the dish. Baking them inside the mac and cheese will finish the crisping process without drying them out, keeping them juicy and full of flavour.
FAQ
Keep them in a low oven on a wire rack so air circulates underneath. This prevents steam buildup and keeps the bacon crisp. Avoid covering them tightly, which traps moisture and softens the pastry or bacon.
A blend works best. Cheddar gives sharpness, mozzarella adds stretch and creaminess, and gruyere or Emmental offers nutty depth. Mixing cheeses creates a smooth, flavourful sauce that melts perfectly.
Use extra sauce so the pasta absorbs moisture without drying out. Slightly undercook the pasta and cover the dish during part of baking. Adding a splash of milk when reheating also restores creaminess.
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Recipe
Hot Honey Pigs in blankets Mac and Cheese
Equipment
- 2 x Large pots (one for pasta and one for mac and cheese sauce)
- Oven tray
- Deep oven dish
Ingredients
- 350 g macaroni
- 3 tablespoon butter
- 3 tablespoon flour
- 600 ml milk
- 100 g cheddar grated
- 100 g red leicester grated
- 100 g gruyere grated
- 50 g mozzarella grated
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 teaspoon mustard
- Salt and pepper
- 12 pigs in blankets
- 2 tablespoon honey mixed with ½ teaspoon chilli flakes
For topping
- Crispy sage sage fried in oil
- Thyme leaves
Instructions
- Heat the oven to 220C (430F) . Cook the pigs in blankets for a few minutes less than the packet suggests, flipping halfway so they start to crisp but do not fully brown. This keeps them juicy when baked into the pigs in blankets mac and cheese. Meanwhile, Melt the butter in a pan over medium heat. Add the flour and whisk until combined to create a smooth paste. Slowly pour in the milk while whisking. The mixture will thicken into a silky base. Keep whisking until slightly thickened.3 tablespoon butter, 600 ml milk, 12 pigs in blankets, 3 tablespoon flour
- Add Cajun seasoning, paprika, garlic granules, onion powder, salt, pepper, and mustard. These deepen the flavour of the pigs in blankets mac and cheese and balance out the richness.1 teaspoon Cajun seasoning, 1 teaspoon paprika, 1 teaspoon garlic granules, 1 teaspoon onion powder, 1 teaspoon mustard, Salt and pepper
- Whisk in half of the cheddar, gruyere, red Leicester and mozzarella. Turn off the heat once everything melts into a smooth sauce.100 g cheddar, 100 g red leicester, 100 g gruyere, 50 g mozzarella
- Stir the cooked macaroni into the sauce until fully coated. Pour everything into an ovenproof dish. Scatter the remaining cheese over the top, then nestle the pigs in blankets into the macaroni. Drizzle hot honey over the top and cook for around 15 minutes until bubbling, golden and crisp on top.2 tablespoon honey mixed with ½ teaspoon chilli flakes, 350 g macaroni
- Top with crispy sage, thyme leaves and an extra drizzle of hot honey before serving.Crispy sage, Thyme leaves
