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December 18, 2013 / mintcustard

Macaroni cheese and wine

The teen has returned from University. it is lovely to have her back, although she is currently eating me out of house and home. I did ask her if had she actually  eaten during the last three months and her reply was yes, but nothing that really tasted as nice as when you cook it.

So , having been thoroughly flattered i asked her what she would like for tea. Back she came, quick as a flash, macaroni cheese. Not a meal we eat too often. It has in the past been the cause of much consternation and comment on trips to the USA when on some menus, especially in the South, it appears as a vegetable choice!

Aldi limestone Coast chardonnay

Aldi limestone Coast chardonnay

Still here is my recipe, and unusually for me I’m pairing this with a wine. Aldi very kindly sent me a bottle of Limestone Coast Australian Chardonnay to try as well as a truckle of Specially selected mature cheddar (£2.25). Unoaked and  very fresh tasting this wine was wonderful with both the smooth yet tangy cheddar and the macaroni cheese. At £5.99 a bottle it is a treat that could well come out again during the Christmas holidays as a little extra accompaniment to the cheese board.  The cheese in the dish was mostly Monterey Jack but a crumble or two of the extra mature cheddar was placed on top of the pasta prior to baking just for an extra kick. The cheese was smooth and almost creamy in the mouth. With no harsh tang or chalky after taste this cheese could well convert those who shy away from  the extra mature cheeses out there.

Extra mature cheddar

If you do happen to have any of your cheese board left after Christmas this is an ideal way to use up the little that may be left to make a whole family meal.

Macaroni Cheese (Feeds 4)

3/4 pint of uncooked macaroni

50g butter

50g plain flour

1 pint milk

salt and pepper

150g cheese grated


1 slice bread grated to make breadcrumbs

1 knob butter melted

40g cheese grated or crumbled

  • Preheat the oven to 200c
  • Butter a gratin dish
  • Bring a large pan of salted water to the boil and cook the macaroni for 2/3 of the time given on the packet.
  • Drain and rinse under cold water.
  • Melt the butter in a large pan, tip in the flour and cook out for a minute or so. Using a whisk stir in the milk about 1/4 pint at a time. Cook until bubbling and thickened.
  • Remove from the heat and stir in the 150g of strong cheese.
  • Tip in the cooked macaroni and pour into a gratin dish. Put to one side.
  • Melt the remaining butter in a pan, stir in the breadcrumbs and coat them with the butter. Scatter the buttery breadcrumbs over the macaroni cheese and crumble or grate on the reamining cheese.
  • Bake for 20 to 25 minutes until, the sauce is bubbling and the topping is crisp.

Traet yourself and wash this down with a glass of wine.

I was not paid to write this review and the goods sent to me were sent on the understanding my review would be my own opinion and could be positive or negative.


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