Meaty Mac’n’Cheese with Cathedral City


Cheese. Cheese. CHEEEEEESE!!!!! Do you know what? I think I should have been born a mouse!  I want you to go on a little journey with me. C’mon, it’s easy, just close your eyes… think of a whole block little bite of mature cheddar cheese from the West Country. Think of closing your mouth as your teeth sink into the cold, delicious, taste bud tingling creaminess…..  Oh! Sorry! I lost myself for a moment there! HAHA!  Back to being serious, because that’s what I am (honest!)

Did you know that over 20% of the country eat cheese at least once every 4 days? 55% of us choose the cheeseboard over dessert (I’d have both, if I’m honest, whilst over 65% of the national always have cheese in their fridges?  No wonder it’s the Nation’s favourite ingredient!

So, what better way when the British summer is just beginning and it’s still cold and rainy outside like the deepest, darkest depths of winter, than to make a hearty meal to serve at the dinner table for all to tuck into, because almost two thirds of us prefer to enjoy a meal around the table with family and friends, and what better ingredient to use than Cathedral City mature cheddar cheese?  I know of not one reason why!

Cathedral City Meaty Mac'n'Cheese

  • 15ml Rapeseed oil
  • 100g Pancetta, cubed
  • 2 Chicken breasts, cubed
  • 200g Macaroni
  • 10ml Plain flour
  • 5ml Dijon mustard
  • 50ml Chicken Stock
  • 300ml Creme Fraiche
  • 200g Cathedral City Mature Cheddar cheese
  • Ground black pepper

Cathedral City Meaty Mac'n'Cheese

  • Heat the oven to 200℃.
  • In a large pan, gently heat the oil.
  • Add the pancetta and the cubed chicken breasts and cook for 5-10 minutes until starting to colour.
  • Whilst you’re browning the meat, bring a large pan of water to the boil.
  • Add the macaroni to the pan of boiling water, stir, reduce to a simmer and leave to cook for 10 minutes.
  • Sprinkle the flour fairly evenly all over the browned pancetta and chicken and stir to coat thoroughly.
  • Add the mustard and the chicken stock and bring to the boil, stirring continuously.
  • Add the creme fraiche and heat through, but do not boil.
  • Grate the cheese (sneak yourself a bite – go on; you’re working hard and you deserve it!  You must also eat that last little, annoying, bit of cheese that you can’t grate if you value your nails and fingertips.

Cathedral City Meaty Mac'n'Cheese

  • Stir through 150g of the grated cheese until melted.
  • Drain the macaroni and stir this through the pan of pancetta, chicken and creamy cheese sauce.
  • Season with pepper to taste.
  • Have another taste, just to make sure that the grating didn’t interfere with the delicious taste of the cheese! Sprinkle (what’s left) of the cheese over the mac’n’cheese.

Cathedral City Meaty Mac'n'Cheese

  • Place into the oven for 15-20 minutes until the top is golden, crispy and bubbling beautifully.

Cathedral City Meaty Mac'n'Cheese

  • Share with the family if you really must, but make sure they leave you some for a indulgent, tasty snack later!

Cathedral City Meaty Mac'n'Cheese

Most importantly, you must always remember the rules of cooking with cheese;

  • Taste a bit as soon as you open the packet.
  • Taste a bit more as you prepare it at every stage of the recipe… just in case!
  • Only share the finished dish, if you really must.
  • Find Cathedral City on Facebook and find out what kind of cheese lover you are.

So, now I’ve shared my #CheeseRules with you because I truly to #LoveCheese tell me what are yours?  C’mon, enjoy cheese and ‘Welcome to the Club’

The recipe was adjusted to feature and include Cathedral City Mature Cheddar Cheese. I received a voucher to purchase ingredients for this recipe.

Food Review – Lake District Dairy Co. Quark sauces

Monday evening a couple of weeks ago saw me part company with my husband & daughter as they headed out for dinner and the cinema together as I attended the Underground Cookery School to preview the new Quark sauces that the Lake District Dairy Co. will be launching in August & September.  They’ll be produced in three varieties; Garlic & Herb, Tikka and Tomato & Basil.


The Lake District Dairy Co. brand was first launched in 2008. In April 2013 they introduced the first 100% British produced Quark to the supermarket shelves.  It’s a product that’s fairly common on the supermarket shelves of Europe, but not so much here, and since it’s launch has become one of the fastest growing products in the cheese category.

Quark is a naturally fat free, low carbohydrate, low calorie alternative to dairy ingredients such as crème fraiche, double cream, cream cheese or clotted cream. It’s also higher in protein than the dairy products it can substitute, and is therefore a great ingredient replacement for those looking to follow a healthier diet, without having to compromising on taste. Quark is currently available in 3 varieties; original, lemon and vanilla.  Add to this the new range of cook in sauces, and you now have the choice of 6 variations from which to choose.  It can be used in both savoury and sweet dishes, so the only limitation is your imagination!

First on our menu was a starter.  After making our own pasta, we filled it with Garlic & Herb Quark, folded it into ravioli and served it with a Tomato & Basil Quark sauce, sundried tomatoes, fresh herb leaves, Parmesan and drizzled with olive oil.

We then went on to learn how to remove the breasts and legs from a chicken which we transformed into Chicken Tikka Quark skewers served with Garlic & Herb Quark and roasted artichoke filled pancakes, as well as a potato, Garlic & Herb Quark salad, and a roquette and okra dressed salad.

For dessert we made two ice creams using original Quark; a lemon one and a vanilla one, but I ate my dessert before photographing it, sorry! 

These sauces are proving to be very versatile.  For the quick simple meal, you could simply open, heat and serve the sauce with fresh pasta or cooked chicken. If you have little more time, you can use these as the base ingredient and transform your meal into something more delicious indeed!

I was invited to the Underground Cookery School to take part in this event by the PR company of Quark. I was offered samples to being home to try, however I was unable to accept them as I had no refrigeration facilities in the hotel. I did, however, receive a goodie bag of utensils and menu cards with which to create the dishes we made on the night.  I was under no obligation to write a review of this evening or of the products we were introduced to.