Mash Mac & Cheese

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 https://www.albertbartlett.co.uk/      

• Difficulty: Easy

Ingredients

• 550 g Albert Bartlett Butter Gold Potatoes (peeled & cut into quarters)
• 50 g butter
• 250 g extra mature cheddar cheese (grated)
• 1 tbsp Dijon mustard
• 350 - 400 ml milk (warmed)
• 1 good splash of Worcestershire sauce
• sea salt & black pepper (freshly ground)
• 300 g macaroni
• 50 g red Leicester or cheddar cheese

Instructions

1. 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.
2. Add the butter, cheddar and Dijon and mix through.
3. Preheat the oven to 200°C/180°C/Gas 6.
4. 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.
5. Add the cooked macaroni and stir through, if the sauce is too thick add more warmed milk to loosen.
6. Pour into an ovenproof dish and sprinkle with the red Leicester.
7. Place in the oven for 15-20 minutes until golden brown and the cheese sauce is bubbling. Enjoy!