Macaroni Cheese

Macaroni Cheese
Serves 4 Prepare in 10 mins Cook in 20 mins

Melt new Yorkshire Cheddar to make a creamy, strong tasting Mac & Cheese!

Ingredients

  • 250ml full fat milk
  • 150ml stock (paste cube is fine or fresh if you have it)
  • A good tsp Dijon mustard
  • 1 tbsp cornflour, mixed to a paste with a little milk
  • 100g Yorkshire Wensleydale cheese grated
  • 50g Red Leicester cheese grated
  • 50g Yorkshire Cheddar
  • Salt and pepper to taste
  • Dried macaroni pasta (approx. 90g per person)

Method

  1. Step 1. Cook the pasta following the instructions on pack.
  2. Step 2. Bring milk and stock to the boil, reduce heat and add the cornflour mixture.
  3. Step 3. Allow to simmer for a minute or so; the sauce should be thick enough to coat the back of a spoon.
  4. Step 4. Remove from heat and stir in mustard and grated cheeses (reserving a little of each of the cheeses to sprinkle on top).
  5. Step 5. Drain the pasta and add to the sauce. Stir until well coated.
  6. Step 6. Spoon into oven proof bowls and top with remaining cheese.
  7. Step 7. Grill on a high heat until cheese is bubbling. Enjoy!

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

T: 01969 667664

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