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Godminster Four Cheese Mac and Cheese

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  • 500g elbow macaroni
  • 2 tablespoons of olive oil
  • 50g breadcrumbs

For the béchamel sauce:

  • 50g unsalted butter
  • 50g plain flour
  • 500ml milk
  • 150g Godminster Vintage Organic Cheddar, grated
  • 150g Godminster Black Truffle Vintage Organic Cheddar
  • 75g Parmesan, grated
  • 75g Gruyère, grated
  • Salt and pepper to season
  • English mustard
  • Bring a large pan of water to the boil and add a splash of olive oil and a teaspoon of salt
  • Cook the macaroni for 7 minutes or until al dente
  • Preheat your grill to a medium heat
  • For the béchamel sauce: melt the butter in a saucepan, adding flour and stirring continuously for 1 minute
  • Pour the milk (whisking whilst you do so) and continue to whisk for 3 minutes or until the sauce begins to thicken
  • Remove from heat and add all cheeses, taking care to mix well.
  • Season to taste and add a teaspoon of English mustard
  • Pour the macaroni into a mixing bowl and stir in your béchamel sauce
  • Transfer your mixture to a baking dish, taking care to spread evenly
  • Top with breadcrumbs and a sprinkling of black pepper
  • Grill for 5-10 minutes or until golden brown
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