Recipe – Maille Mustard Mac and Cheese


We were asked by Maille to try some of these mustards in this lovely gift set.

* Mustard with white wine and Mirabelle plums and plum brandy

* Mustard with white wine, Perigourd chestnuts and a touch of orange

* Mustard with white wine,Brittany Shallots and Hazlenut.

This box can be purchased here.


Boxed gift set


One of the jars

More recipes can be found here


Ingredients for the mac and cheese.
Pasta, mustard, caulieflower, peas, flour, butter, milk and cheese.


250g macaroni
1 head cauliflower, broken into pieces
25g butter
2 tbsp plain flour
2 tsp mustard – the orange and chestnut was used Maille was used.
450ml milk
100g cheddar, grated
Peas – two hand fulls

Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.( I added some peas here too).

Melt the butter in a pan, then stir in the flour and mustard and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.

Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.


The second meal was a tortilla at the weekend. Another easy to make meal.



We used frozen peppers here. About two handfuls. Fried lightly. Then about four previously cooked sliced potatoes were added to fry.We added the Maille hazelenut mustard. We choose this one as it was quite strong with the taste of shallots and earthy.

After this six beaten eggs were added as well as some sliced chorizo. Once the tortilla “set” it was placed under the grill to cook further.




  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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