Mac and Blue Cheese 

Beauvale - Pasteurised - Nottinghamshire

Not actually a recipe for blue food (not sure how we feel about that) but rather for a creamy, tangy mac and cheese topped with the crunchy textures of walnut and honey bread crumbs. We recommend using Beauvale in this recipe due to its mild, creamy nature. This can be enjoyed either in a big baking tray or as a side to the main event. Sounds pretty good, huh.

Feeds 3-4.

Ingredients:

50g butter

50g flour

120g Beauvale

1 pint of milk

500g macaroni (or your pasta of choice)

Handful of walnuts

For honey breadcrumbs:

Honey

Butter

Bread crumbs

Method:

1. Preheat your oven to 180℃. Melt honey and butter together in a frying pan. Once combined, add breadcrumbs and fry until crispy. Spread out into a thin layer on a paper towel and set to the side. Place a large pot of water on your stove to boil. 
2. Next, start on your roux. Melt the butter in a saucepan and combine with flour. Cook out the flour for 1-2 minutes.
3. Once your flour is cooked out, add the milk gradually, stirring all the while. Don’t worry if your sauce is thick or lumpy - it’ll get there. When your saucepan of water is boiling add a generous handful of salt and cook your pasta until it is slightly underdone, as per packet instructions.
4. Once your sauce is smooth and creamy, crumble in your Beauvale and stir until the cheese is melted through the sauce. At this point, your pasta should be ready. Strain the pasta and combine with your creamy, cheesy, tangy sauce. 
5. Pour your pasta and sauce into a baking tray and sprinkle with your honey bread crumbs. Cover with foil and bake for 20 minutes. Then remove the foil, sprinkle over coarsely chopped walnuts and bake for a further 5 minutes.
6. Enjoy the cheesy, tangy, nutty, crunchy goodness.