Mash Mac & Cheese

Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 40 Mins Total Time: 55 Mins

This is such a tasty version of macaroni cheese.  For this recipe I partnered with Albert Bartlett and used their Butter Gold potatoes to give the cheese sauce a velvety and deliciously buttery texture – comfort food at its best!  You will definitely want seconds!

Butter Gold potatoes have a smooth oval shape, creamy skin and bright yellow flesh – and that golden character is reflected in the smooth, sweet taste that works so well in a range of recipes. They’re ideal for boiling, make great-tasting jacket potatoes, and the soft, velvety texture and buttery flavour makes them perfect for creamy mash.

They are available at Co-op, Wholefoods, Sainsburys, Lidl, Ocado, Amazon





0/9 Ingredients
Adjust Servings


0/7 Instructions
  • Place the potatoes in salted boiling water, cook for 20 minutes until soft, drain and then pass through a ricer or mash into a bowl.
  • Add the butter, cheddar and Dijon and mix through.
  • Preheat the oven to 200°C/180°C/Gas 6.
  • Now gradually pour in the warmed milk and mix until you have a smooth sauce the consistency of a bechamel. Add a good splash of Worcestershire sauce and season to taste.
  • Add the cooked macaroni and stir through, if the sauce is too thick add more warmed milk to loosen.
  • Pour into an ovenproof dish and sprinkle with the red Leicester.
  • Place in the oven for 15-20 minutes until golden brown and the cheese sauce is bubbling. Enjoy!

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