Macaroni Cheese with Davidstow 3yr Aged Cheddar

Davidstow Creamery where the cheddar used in this recipe came from is located just down the road from me near Camelford in North Cornwall. One day I would love to have a look around the factory to see how the cheese, that I use every single day in some form or another, is made.

When this limited edition cheddar arrived I wasn’t quite sure whether I should eat it as it was, with biscuits, or cook with it. I did try a small slice of the cheddar on its own – and it was amazing - strong and nutty, but I decided to use the rest in this ultimate macaroni cheese.

This recipe is not surprisingly very rich so you don’t need lots, but it really is the best thing to warm you up on a dark and damp Autumn evening.

Probably,…no definitely my ultimate comfort food.

Macaroni Cheese

Ingredients: serves 4

300g Macaroni

50g Butter

50g Flour

700ml Whole Milk

1 TSP Dijon Mustard 

150g Extra Mature Cheddar, grated

100g Parmesan, grated

Method:

Step 1: Cook pasta according to instructions.

Step 2: Meanwhile, melt the butter in a pan and then add the flour, stir for 1 minute. Gradually add the milk stirring all the time and bring to the boil - it will thicken up. Take off the heat and add the mustard and grated cheeses - stir to incorporate.

Step 3: Drain the pasta and stir into the cheese sauce. Place in an oven proof dish and grill if desired.