MACARONI & CHEESE | 3 WAYS | CASTELLO TICKLER CHEESE

I made 3 delicious mac & cheese recipes using the bold, creamy and delicious Castello Tickler Cheese.  I wanted to put my own twist on the classic mac & cheese so I made a spicy chilli and chorizo version, kale and mushroom and jerk spiced macaroni and cheese. The Tickler cheese is different to the norm, it’s bold, tangy and offers full flavour to these recipes. You can choose from their mature, to extra mature cheddar or a favourite, Castello Tickler Vintage cheddar.

CHILLI & CHORIZO MACARONI & CHEESE

Processed with VSCO with c1 preset

INGREDIENTS:

Processed with VSCO with c1 preset

  • 1 1/2 cups mixture of Castello Tickler Extra Mature cheddar cheese
  • 250 g  macaroni pasta (quarter or half of a pack of pasta, see pasta label for weight)
  • 30 g butter (2 tablespoons)
  • 2 1/2 tablespoons of plain flour
  • 2 cups of milk
  • 1/2 cup single cream (optional, or substitute for milk)
  • 1/4 cup mozzarella cheese (optional)
  • 1 cup chopped chorizzo
  • 1 teaspoon smoked paprika
  • 1/2 onion, chopped
  • 1 teaspoon sundried tomato paste (optional)
  • Pinch of Salt 
  • 1/2 teaspoon sugar
  • White & black pepper
  • Mixed herbs
  • Olive oil

Let’s Cook:

  1. In salted hot water cook your macaroni for 8 minutes, once it’s cooked drain and set aside.
  2. In a separate pan, heat 1 tablespoon of olive oil and add the onions, cook for a minute then add the chopped chorizo. cook for a few minutes, drain any excess oil and set aside.
  3. Melt the butter in a pan over medium heat, then the flour and whisk for a minute.
  4. Add the milk and single cream and mix well.
  5. Add the seasoning: Salt, white pepper, black pepper, or  all purpose seasoning of your choice. Stir well.
  6. After 6 minutes add the 1 cup of the Tickler cheese, mozzarella and stir well. Let it cook for a few extra minutes.
  7. Add the cooked macaroni with a bit of the pasta water and stir.
  8. Add the cooked onions, chorizo and mixed herbs to the macaroni and combine well.
  9. Transfer to an oven-proof dish (you may want to butter your dish to avoid the macaroni and cheese sticking to the pan).
  10. Top the macaroni and cheese with a layer of tickler and mozzarella cheese and baked for 25- 30 minutes.
  11. Once baked, leave to cool before serving.

KALE & MUSHROOM MACARONI & CHEESE

00-2

For a healthy kick, this version to my macaroni and cheese offers something different to the norm. It’s simplicity; yet, combination of flavours from the Vintage cheddar really brings out the best of this dish.

Tickler vintage
Tickler vintage
  • 1 1/2 cups mixture of Castello Tickler Vintage Cheddar
  • 250 g  macaroni pasta (quarter or half of a pack of pasta, see pasta label for weight)
  • 30 g butter (2 tablespoons)
  • 2 1/2 tablespoons of plain flour
  • 2 cups of milk
  • 1/2 cup single cream (optional, or substitute for milk)
  • 1/4 cup mozzarella cheese (optional)
  • 1 cup (steamed) kale
  • 1 cup chopped chestnut mushrooms
  • 1/2 onion, chopped
  • 1 cup of breadcrumbs (optional)
  • Pinch of Salt
  • White & black pepper
  • 1/2 teaspoon mustard
  • 1 teaspoon all purpose seasoning of your choice (optional)
  • Olive oil

Prep:

  • Roughly chop the Tickler cheese and blitz in the food processor for a minute alternatively you can shred the cheese using a grater.
  • Wash your kale using a colander or sieve and run it through cold water. Place the kale in a bowl and microwave for 30 seconds and set aside. (Do this prior to adding to the cheese and macaroni mixture).
  • Chop the onions and mushrooms and set aside.

Let’s Cook:

  1. In salted hot water cook your macaroni for 8 minutes, once it’s cooked drain and set aside.
  2. Melt the butter in a pan over medium heat, then the flour and whisk for a minute.
  3. Add the milk and single cream and mix well.
  4. Add the seasoning: Salt, white pepper, black pepper, mustard and all purpose seasoning of your choice. Stir well.
  5. After 6 minutes add the 1 cup of the Tickler cheese and stir well. Let it cook for a few extra minutes.
  6. Add the cooked macaroni with a bit of the pasta water and stir.
  7. In a separate pan, heat 1 tablespoon of olive oil and add the onions, cook for a minute then add the mushrooms. Let this cook for an additional 2 minutes then add to the cheese and macaroni mix.
  8. Add your steamed kale and cooked mushrooms, combine well and transfer to an oven-proof dish (you may want to butter your dish to avoid the macaroni and cheese sticking to the pan).
  9. Top the macaroni and cheese with a layer of cheese and breadcrumbs and baked for 25- 30 minutes.
  10. Once baked, leave to cool before serving.

 

JERK SPICED MACARONI AND CHEESE

00

I’m doing something different with this, drawing flavours from the Caribbean islands intermingled with the delicious offerings of Castello’s Tickler Mature cheddar.

Processed with VSCO with h3 preset

  • 1 1/2 cups mixture of Castello Tickler Mature Cheddar cheese
  • 250 g macaroni pasta (quarter or half of a pack of pasta, see pasta label for weight)
  • 30 g butter (2 tablespoons)
  • 2 1/2 tablespoons of plain flour
  • 2 cups of milk
  • 1/2 cup single cream (optional, or substitute for milk)
  • 1/4 cup mozzarella cheese (optional)
  • 1/2 cup breadcrumbs
  • 1 teaspoon all spice
  • 1 teaspoon jerk paste (optional)
  • Pinch of Salt
  • 1/2 teaspoon brown sugar
  • White & black pepper
  • Mixed herbs
  • Olive oil
  1. To make the roux (cheese sauce) melt the butter in a pan over medium heat, add the all spice powder and flour and whisk for a minute.
  2. Add the milk and mix well.
  3. Add the seasoning: Salt, white pepper and black pepper and stir well.
  4. After 6 minutes add the 1-cup of the Tickler cheese and stir well. Let it cook for a few extra minutes.
  5. Add the cooked macaroni with a bit of the pasta water and stir.
  6. Let this cook for an additional 2 minutes.
  7. Add jerk paste, combine well and transfer to an ovenproof.
  8. Top the macaroni and cheese with a layer of cheese and breadcrumbs and baked for 25- 30 minutes.
  9. Once baked, leave to cool before serving

 

Leave a Reply

Your email address will not be published.