Macaroni Cheese

Main courseServes 4

The ultimate comfort food, this Macaroni Cheese recipe from the team at Wensleydale Creamery should be a staple in your supper repertoire when the weather’s cold. Using both their Extra Mature Yorkshire Cheddar and Double Yorkshire cheese, their golden colour and buttery flavours are just the thing to give it a deliciously creamy and comforting boost. For more recipe inspiration and to buy their award-winning range online visit


Dried macaroni pasta (approx. 90g per person)

250ml full fat milk

150ml stock (paste cube is fine or fresh if you have it)

1 tbsp cornflour, mixed to a paste with a little milk

A good tsp Dijon mustard

100g Yorkshire Creamery Extra Mature Yorkshire Cheddar cheese, grated

100g Yorkshire Creamery Double Yorkshire cheese, grated

Salt and pepper to taste


  1. Cook the pasta following the instructions on pack.
  2. Bring milk and stock to the boil, reduce heat and add the cornflour mixture.
  3. Allow to simmer for a minute or so; the sauce should be thick enough to coat the back of a spoon.
  4. Remove from heat and stir in mustard and grated cheeses (reserving a little of each of the cheeses to sprinkle on top).
  5. Drain the pasta and add to the sauce. Stir until well coated and enjoy!