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Macaroni Cheese

Macaroni Cheese
Serves 2 Prepare in 10 mins

A magnificent mac! The ultimate comfort food is even more soothing with Yorkshire Cheddar, Yorkshire Red and a bit of Double Yorkshire stirred in. Their golden colour and buttery flavours are just the thing to give it a creamy boost.


  • 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 Extra Mature Yorkshire Cheddar cheese., grated
  • 50g Yorkshire Red cheese, grated
  • 50g Double Yorkshire cheese, grated
  • Salt and pepper to taste
  • Dried macaroni pasta (approx. 90g per person)


  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!


  • John Augoustis

    26th February 2021 at 2:12 pm

    Can you tell me what stock is used? Is it vegetable?
    Thank you.

    • Wensleydale Creamery

      8th April 2021 at 11:28 am

      Hi John, we like to use chicken but vegetable will work just as good 🙂

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