Mash Mac & Cheese - Albert Bartlett
Place the potatoes in salted boiling water, cook for 20 minutes until soft, drain and then pass through a ricer or mash into a bowl.
Ingredients
- 550g Albert Bartlett Butter Gold Potatoes, peeled & cut into quarters
- 50g butter
- 250g extra mature cheddar cheese
- 1 tbsp Dijon mustard
- 350-400ml warmed milk
- A good splash of Worcestershire sauce
- Sea salt & black pepper, freshly ground
- 300g macaroni
- 50g red Leicester or cheddar cheese
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