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.
Add the butter, cheddar and Dijon and mix through.
Preheat the oven to 200°C/180°C/Gas 6.
Now gradually pour in the warmed milk and mix until you have a smooth sauce the consistency of a bechamel. Add a good splash of Worcestershire sauce and season to taste.
Add the cooked macaroni and stir through, if the sauce is too thick add more warmed milk to loosen.
Pour into an ovenproof dish and sprinkle with the red Leicester.
Place in the oven for 15-20 minutes until golden brown and the cheese sauce is bubbling.
Enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 40 mins
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