Easy Mac & Cheese Recipe with Kombucha – An Unexpectedly Perfect Pairing

There are few things more comforting than a really good mac and cheese – bubbling, golden and gloriously cheesy – and it goes magnificently well with our Lemon, Ginger & Turmeric Kombucha.

For our Oichi version, we’ve kept things simple and let one brilliant ingredient do the talking: Montgomery’s Cheddar. It has a deep, savoury flavour that makes this feel a little more special than your everyday mac and cheese, while still being wonderfully easy to make. 

We’ve paired it with a cold bottle of our Lemon, Ginger & Turmeric Kombucha. The bold spice and lively acidity of the kombucha cut through the cheese’s deep savoury richness, creating a powerful yet balanced pairing. The warmth of ginger mirrors the cheddar’s intensity, while fresh lemon keeps everything bright and lifted.  A great and unexpected pairing. 

Serves 4

Ingredients

  • 300g macaroni

  • 50g butter

  • 50g plain flour

  • 600ml whole milk

  • 200g Montgomery’s Cheddar, grated

  • 50g Parmesan, grated

  • 1 tsp Dijon mustard

  • A good pinch of black pepper

  • A little sea salt

  • 30g breadcrumbs

  • A little extra cheddar for the top

Can't find Montgomery’s? Lincolnshire Poacher is a brilliant alternative and has that same wonderfully robust character. 

Method

1. Cook the macaroni

Heat your oven to 200°C / 180°C fan.

Cook the macaroni in well-salted water until just shy of al dente. Drain and set aside.

2. Make your cheese sauce

Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute or two.

Gradually add the milk, whisking as you go, until you have a lovely smooth sauce. Let it gently bubble for a few minutes until it thickens.

3. Bring on the cheese

Turn the heat down and stir through the Montgomery’s Cheddar, Parmesan and Dijon mustard.

Season with plenty of black pepper and a little salt if it needs it.

4. Get it golden

Stir the macaroni through the cheese sauce and tip everything into a baking dish.

Scatter over the breadcrumbs and a little extra cheddar.

Bake for around 20 minutes, until bubbling around the edges and beautifully golden on top.

Serve straight from the oven with a crisp green salad  and a properly chilled glass of Oichi.

 

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