A Tasty Version of Baked Macaroni & Cheese

After coming off the crazy-making challenge of Leicestershire’s growlers, Yorkshire Pudd now tackles Rutland Savoury Cheese Custard (with a twist).

Initially, I feared a regional dish may be difficult to dig up in the tiny county.  At just 29 km long and 27.4 km wide, Rutland is definitely the smallest of England’s counties.

But I was happy to discover, despite Rutland’s diminutive size, the county offers a delicious, if fairly familiar, savoury sampling of big-time flavour.  Even better, the recipe is a cinch.


Now I do appreciate the ease with which I can make this dish, but I questioned whether such a simple recipe would yield anything worth writing about.  This simple recipe certainly does, my friends.

While I stayed true to the original recipe for Rutland Savoury Cheese Custard, I added pasta and cherry tomatoes to the final creation so I would end up with a tasty version of baked Macaroni & Cheese.  The cherry tomatoes add a lovely dimension, complementing the rich sauce.

Hot and delicious, this steamy, cheesy, please-me dish pairs well with a variety of foods.  Rutland’s Savoury Cheese with Pasta and Tomatoes isn’t just Mac & Cheese.  This is happiness on a plate.

Rutland’s Savoury Cheese with Pasta and Tomatoes – Recipe


  • 170g mature cheddar cheese, grated
  • 2 large eggs, beaten
  • ¼ teaspoon English mustard powder
  • Salt and pepper to taste
  • A few generous drops of Worcestershire sauce
  • 60g butter
  • 60g flour
  • ½ pint milk
  • 200g macaroni pasta, cooked according to pack instructions
  • Pinch of mixed herbs
  • 6 cherry tomatoes, halved
  • Parmesan (optional)


  1. Set the oven to 200C.
  2. In a bowl, combine the cheese, eggs, and Worcestershire sauce and season to taste with salt and pepper.
  3. In a pan, melt the butter and stir in the flour.  Once smooth, add the milk and stir continuously until the sauce bubbles and thickens.
  4. Stir the cheese mixture into the pan, mixing well.
  5. Add the pasta, mixing well.
  6. Pour into a large, round, oven-proof dish and top with the mixed herbs, cherry tomatoes, and grated cheese.  Sprinkle with grated Parmesan (optional).
  7. Bake for 25mins or until golden brown.

You should let this dish cool for 10 to 15 minutes to let it set before you serve.

Enjoy as a side with your next family meal or give the recipe your own special twist to make it a main.  Tell us how you like it, we love to hear from you!