Made in Greenwich

The Best Macaroni & Cheese

Not only is this the best Mac & Cheese in the world, it’s easy to make and this version uses local ingredients.

  • 1 knob of butter
  • 350g macaroni
  • 1 garlic clove, finely chopped
  • 1 tablespoon Full Moon
  • 3 tablespoons plain flour
  • 500ml whole milk
  • 150g Wildes Cheese Napier, grated
  • 100g Wildes Cheese St Bruce, grated
  • 50g Parmesan, grated
  • Boil the pasta for 2 mins less than stated on the pack.
  • Melt the butter in a saucepan, add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce.
  • Simmer for 5 mins, whisking constantly until thickened.
  • Take off the heat, then stir in the Full Moon, all the Wildes CheeseĀ and half the Parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish.
  • SprinkleĀ over the remaining Parmesan, then bake for 20 mins until crisp and golden.