Cook the macaroni pasta according to the packet instructions in a large pan of boiling salted water until al dente. In a saucepan add milk and cream and bring to a boil. Season with whole grain mustard, freshly ground pepper and salt. Grate Castello® Extra Mature Cheddar and mix with corn starch. Turn to medium heat and stir in grated cheddar with the corn starch, ensuring that you’re continually stirring the mixture until the cheese has melted and the sauce is smooth. Drain the macaroni and add to the cheese sauce. Carefully stir for 3-4 minutes until the macaroni is covered with sauce. Season with nutmeg and serve straight away.
Just as pairing ingredients that taste great together when cooking, the same thinking can be applied when choosing what you want to drink. In the case of both wine and beer, the dominant flavor of the dish should always be catered to. Personal preference ultimately decides which wine you should pick, but going for one that complements the cheese brings the entire experience to a new level. A Cabernet Sauvignon delivers full bodied and strong aromas, while a Pinot Noir makes for a more delicate experience. Both are great with our Mac and Cheese, and sit well with the sharp finish of our Castello® Extra Mature Cheddar. Opting for beer means that you should be looking for ones with fruitfulness, acidity and mild bitterness, i.e. Pale Ales, Nut Browns, etc. Few recipes require the same low effort in the kitchen and deliver such depth of flavor in return. Both reasons have made mac & cheese a favorite among parents and children for centuries and it can be enjoyed as is or with a twist. Straightforward in preparation, it can be laid-back or sophisticated. No matter the iteration, homemade mac & cheese is bonafide comfort food.