Beautiful British stilton meets mac and cheese. This midweek meal makes a divine, midweek supper. 

Serves 2


200g fresh macaroni 
1 red onion, finely diced
200g tenderstem broccoli
100g Cobble Lane Pancetta, cut into lardons
30g walnuts, crumbled
50g Cropwell Bishop Stilton, crumbled
1 tbsp Arbequina Extra Virgin Olive Oil
A generous pinch of Maldon Sea Salt
30g The Estate Dairy Unsalted Cultured Butter
30g Wessex Mill Plain Flour
400ml The Estate Diary Guernsey Whole Milk


  1. Preheat the oven to 220°C 
  2. Heat a wide based pan with olive oil. When hot, add the pancetta and onion. Cook on a medium heat for 10 minutes or until the pancetta is crispy and the onion is soft. Once cooked, set aside.
  3. Add the broccoli stalks to a pot of salted boiling water with plenty of salt for 4 minutes, then add the pasta and broccoli florets and cook for a further 3 minutes. Reserve 400ml of the water, then drain the pasta and broccoli.
  4. Melt the butter in a pan, stir in the flour and cook (whilst stirring) for around 4-5 minutes to lose any raw flour taste. Add the milk and continue stirring until the sauce is smooth and thick, which should take at least 4 minutes.
  5. Add the stilton and pancetta, onion and broccoli and pasta to the sauce. 
  6. Transfer to an oven dish and top with walnuts. Bake for 5 minutes or until golden brown.





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