Isle of Mull Smoky Mac and Cheese

I am currently obsessed with buying items from the Tobermory Fish Company. Their fish is delicious and they offer Hebridean cheeses. Here I used Isle of Mull cheddar for an easy, smoky Mac and cheese. You you use any shape pasta and add other vegetables or meat if desired.

The cheese is available from the Tobermory Fish Company https://www.tobermoryfish.co.uk/mull-larder-2-2/

Ingredients:

600 ml double cream

2 garlic cloves, finely diced

2 boneless chicken thighs, cut small

Salt and pepper, to taste

400 g Isle of Mull cheddar, grated

2 tbsp soft cheese

1 tsp chipotle paste

250 g pasta, cooked as per packet instructions

Method:

1. Pour the double cream into a pot with the garlic and chicken.

2. Season with salt and pepper to taste. Go easy on the salt as the cheese is also salty.

3. Bring to a simmer and cook until the chicken is cooked through.

4. Stir in the soft cheese until combined, then add and stir in the chipotle paste.

5. Add the cheddar a bit at a time and stir in until it melts. Leave some aside to top the mac and cheese before baking in the oven.

6. Place the pasta in a baking tray and pour over the cheese sauce. Mix in and sprinkle the rest of the cheese. Bake until the cheese is melted, golden and bubbling.

Optional: why not add some spinach to the sauce and wilt, then pour over the pasta. You could also try bacon, chorizo, pepperoni or vegetables such as sweetcorn, cooked mushrooms and broccoli.