Mac and Cheese with White Savourine

serves 4–6


  • 250g macaroni
  • 1 med cauliflower cut and trimmed into small florets
  • 200g Yarra Valley Dairy White Savourine – sliced
  • 1 ¼ cups milk
  • 1 cup cream
  • 1 cup grated cheddar
  • 1 cup finely grated parmesan
  • Salt and pepper to taste
  • 3 cups (3/4 of a loaf of bread) chunky
  • fresh sourdough breadcrumbs – chopped in food processor or torn by hand
  • 1 clove garlic crushed
  • 2 tbsp fresh rosemary leaves chopped
  • 75g butter melted


Preheat oven to 200°C.

Cook the pasta in a large saucepan of boiling water for 8 minutes.

Add the cauliflower and cook for a further 2 minutes or until tender.

Drain the pasta and cauliflower and return to the saucepan with the milk, cream, Yarra Valley Dairy White Savourine, cheddar, parmesan, salt and pepper.

Reduce the heat to low and cook stirring to coat until all the cheese is melted through.

Pour the macaroni mixture into an oven proof dish. 3 Litre capacity

In a bowl combine the breadcrumbs, garlic, rosemary and melted butter. Sprinkle the crumb mix over the top of the macaroni.

Bake in oven 15-20 minutes until golden & crunchy.

* We suggest pairing this recipe with a fine glass of 2023 Punt Road Pinot Noir

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