Now this is a mac cheese with a twist – using yogurt instead of milk gives great flavour and texture and the onion and mustard means it's no longer a meal you will want to roll out just for the kids. Perfect for a winter's lunch or evening meal.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
3 tbsp Westgold butter
2 tbsp flour
2 cups natural unsweetened or greek EasiYo yoghurt
1 tsp salt
Ground black pepper
2 cups tasty cheese, grated
2 tbsp grated onion
1 ½ tsp mustard - wholegrain, dijon (whatever your preference is)
250g macaroni, cooked and drained
2 tbsp Westgold butter (extra)
½ cup fresh breadcrumbs
Cook the macaroni in boiling water according to the instructions on the packet, or until al dente.
Melt the 3 tablespoons of butter in a saucepan then cool. Mix flour, yogurt and mustard together in a bowl and add to the butter. Season with salt and pepper and stir over a low heat until thick.
When macaroni is cooked, drain and place into a buttered casserole dish.
Add the cheese and onion to the yoghurt, mustard and butter mixture, slowing stirring until mixed. Remove from the heat, then pour the mixture over the pasta in the casserole dish, gently mixing to stir the sauce through.
Melt the extra 2 tablespoons of butter and stir in the breadcrumbs until coated in the butter. Sprinkle the mixture on top of the macaroni and bake for 10 minutes at 180°c.
Remove from oven and enjoy.