Cheddar Cheese

There are so many good choices for a tasty cheeses, but sometimes you can’t beat a zingy cheddar. Adaptable and perfect for everything from cheese on toast to a crispy topping on fish pie.

If you want to really make the most of a sharp strong cheddar there is nothing better than a creamy macaroni cheese.

Make a basic sauce by melting two tablespoons of butter then mixing in three tablespoons of plain flour over a low heat.
Add milk slowly to the pan constantly stirring or whisking. Add enough to make a creamy thick sauce.
Take off the heat and add 100-200g grated cheddar depending on how strong you like it.
Once it’s all melted together and you have a smooth sauce mix with cooked macaroni pasta.

You can serve straight away or transfer to an ovenproof dish and bake in the oven. If you want to really ramp up the flavour add some more cheese to the top before baking for 15minutes on a medium heat.

Keep it simple and serve with a leafy salad or change it up and serve a big spoonful on the side of a pork chop.

We love to mix a handful of frozen peas through before popping in the oven for extra fresh flavour.