Macaroni Blue Cheese with Tomato and Green Salad

Ingredients for 4 servings

200 g dried macaroni
30g Butter
30g flour
500 mL milk
1 x 125 g pack Castello┬« Extra Creamy Danish Blue cheese  (plus a little extra for topping)

To serve: roasted tomatoes and chopped parsley or sage

Macaroni Blue Cheese with Tomato and Green Salad


Cook up macaroni as directed on pack. Meanwhile make the sauce. 

Melt the butter in a medium pan and gradually stir in the flour, then add the milk, a little at a time, stirring all the while. Bring to the boil, stirring, to thicken the sauce, season with salt and pepper and stir in the crumbled cheese.

Once the macaroni is cooked, drain well and stir into the hot cheese sauce. 

Place in a warm serving bowl and if desired scatter with further crumbled cheese and pop under a hot grill to melt the cheese and allow it to just begin to brown. Scatter with chopped parsley or sage and serve with roasted tomatoes and a green salad.

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