Mac and Cheese for one

30min 4 servings
  • 300 g Macaroni pasta
  • 2.5 dl cream
  • 4 dl milk (whole)
  • 1 tbsp. whole grain mustard
  • 2 tbsp. corn starch
  • 250 g Castello® Mature Cheddar
  • Salt and pepper
  • 0.5 tsp. nutmeg
Mac and Cheese for one


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 Mature Cheddar and mix with corn starch. Turn the hob down to a medium heat and stir in grated mature 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.


You can also freeze the portions and bake them as needed, when you need a quick meal.


Mix it up

Treat yourself to a meal worthy of a dinner party, and indulge on the ultimate comfort food. From coast to coast, dorm rooms to restaurants - everyone loves a hearty serving of macaroni and cheese, and nothing really satisfies hankerings for melted Cheddar quite like it. Macaroni and cheese is an extremely versatile dish, and is sure to satisfy even the strongest cravings, whatever mood you find yourself in. It is the perfect dish for spicing up dinnertime, without the trouble of having to spend forever preparing it. Serve it plain, or alongside vegetables and meat to make it a bit more extravagant - the possibilities are endless.


The type of cheese you choose to accompany your macaroni has a big say in the final product. In our recipe, we use Castello® Mature Cheddar since it crumbles easily and gives a smooth and creamy texture with a sharp and deep aftertaste. Experimenting with different cheeses produces a lot of different tastes and nuances, and it is a great way of mixing it up, if you want to try something new.


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