Indulgent Mac & Cheese Recipe

Deciding on the best combination of cheese for our indulgent Mac & Cheese recipe was a great source of debate in our team - there are sooo many great ones to choose from! We settled on the complex flavours of Westcombe Cheddar, combined with the creamy, silken melting qualities of Raclette - grating half of the Raclette cheese into the sauce and slicing the other half, with its rind left on for a deliciously golden topping.

We decided that 2020 calls for an additional dose of comfort, so we also stirred in 2 spoonfuls of our Minced Black Truffles. Follow our recipe below for the ultimate, indulgent Mac & Cheese... 



(Serves 4 as a main course and 6 with other accompaniments)

  • 350g Macaroni Pasta
  • 50g Butter
  • 50g Plain Flour
  • 250g Westcombe Cheddar
  • 250g Raclette 
  • 2 Tsp Minced Black Truffle
  • 600ml Milk
  • 100ml Single Cream



  • Pre-heat your oven to 180°C (365°F).

  • Slice half of your Raclette (keeping the rind on) into 0.5cm thick slices which will fit on top of your dish. 

  • Grate the remaining Raclette and all of the Westcombe Cheddar and set aside for the sauce.
  • Cook your Macaroni pasta in boiling water for approx. 6 minutes (or 2 minutes less than your packet requires).

  • Melt your butter in the pan, remove from the heat and stir in the flour. 

  • Place the pan back on the heat and gradually add your milk and cream - stiring all the time until you have added all of the liquid and your sauce begins to thicken. 

  • Add the grated Westcombe and Raclette cheese to the pan and stir until melted. 

  • Stir in your 2 tsp of Minced Black Truffles (optional).

  • Combine your cooked pasta with your sauce and pour into an oven-proof dish.
  • Arrange your sliced Raclette on top of your cheesy mixture and place into your pre-heated oven.


  • Cook for approximately 15 minutes - or until the top is golden brown and bubbling. 
  • Enjoy with a fresh salad to balance the rich cheese flavours. 




Related products
Westcombe Cheddar
Cheddar - Westcombe
Made by Tom Calver of Westcombe Dairy in the Batcombe Vale of Somerset using the milk from the Friesian cows farmed by his father. This farmhouse cheese making business has been making its renowned cheddar since1890 and now make over...
Featured Item!
Raclette Cheese
Originally, Raclette was made only in the Swiss canton of Valais. Its production there dates back over 100 years, and the shepherds made it from raw milk in their mountain huts. More recently, however, it became more difficult for the...
Minced Black Truffles
Minced Black Truffle
TruffleHunter Truffles are the best truffles you can find in Europe. They are cool packed and shipped immediately for optimum freshness. They are received in Gloucestershire during the fresh truffle season, where they are preserved by...