REGEN Macaroni Cheese

Ingredients

• 50ml littleseed naturally cold pressed rapeseed oil

• 60g regeneratively farmed plain flour (approx. 2oz)

• 500ml regen or organic milk

• Salt and freshly ground black pepper to taste

• 1 tsp mustard powder

• 225g grated Golden Hooves Mature cheddar

• 300g pasta

• Dried herbs

Method

1. On a low heat, mix the 50ml cold pressed rapeseed oil and 60g plain flour in a saucepan until combined into a smooth paste.

2. Gradually add the 500ml milk bit by bit, whisking or stirring constantly to maintain a smooth mixture.

3. Over a medium heat continue stirring or whisking constantly until the sauce thickens to your desired consistency and is smooth. This may take several minutes.

4. Add the mustard powder and 150g of the mature cheddar cheese and stir in.

5. Season with salt and pepper to taste.

6. Cook the pasta according to instructions. Drain and set aside.

7. Add the cheese sauce to the cooked pasta and combine. Transfer to an oven proof dish. Sprinkle on the dried herbs (oregano or mixed italian herbs are ideal) and the remaining grated cheese.

8. Bake in the oven for 30 minutes at 180C until the surface is golden brown and bubbling.