So, with the weather chopping and changing at the moment – a heatwave one minute, flooding the next, I’ve managed to land myself with the mother of all summer colds. And of course with the dulling of the senses that comes with the dreaded ‘lurgy’, my tastebuds are not functioning on full throttle at all. What I’m really craving is some decent comfort food – which is why I said I’d give the traditional American Mac ‘n’ Cheese a farmhouse makeover using two of our semi-hard cheeses – Lavistown, a mild, creamy, cows milk cheese, and Meadow – made from ewe’s milk, it has a nutty, caramel-like taste. Both work really well for cooking with and the flavours compliment each other nicely.


2 medium sized saucepans
ovenproof dish 

300g macaroni (I used De Cecco Rigatoni, as the bigger pieces hold the sauce well)
50g butter
40g flour
500ml milk
200g Lavistown (grated)
200g Knockdrinna Meadow (grated)
pinch of ground nutmeg

Serves 4



Cook the pasta in a saucepan for 10 minutes or until ‘al dente’. While the pasta is cooking, melt the butter in the other saucepan on a medium heat and add the flour to form a roux. Gradually whisk in the milk and cook for 10 minutes until it has formed a nice thick sauce. Turn down the heat a little and add all of the Lavistown and half of the Meadow, stirring all the time until they have blended into the sauce.

Set the grill to hot. Take the sauce off the hob and stir in the pasta, mixing well. Put the mixture into your oven dish, sprinkle the remaining Meadow on top and finish with a decent dusting of nutmeg. Grill until the cheese has browned and serve while hot.


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