Our Wild Garlic Yarg adds a subtle garlicky hint that makes it a great choice for a macaroni cheese.

Serves 4
300g macaroni
30g butter
30g plain flour
⅔ pint of milk
300g Wild Garlic Yarg grated (or Nettle Yarg if you’d rather)
1tsb Dijon mustard

Bring a large pan of heavily salted water (think salty as the sea) to the boil, drop in macaroni and a splash of oil, stir occasionally to prevent sticking. Cook to al dente.

Melt butter in a saucepan, stir in flour and cook through. Gradually add milk whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Stir this into the macaroni.

Once combined grate over a little more cheese and place under a preheated grill or into a hot oven until golden.

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