Two of the best creations Diamond cider and cheese combined in our tasty midweek dinner suggestion of Diamond Mac and Cheese. (Serves 4)

500g pasta
50g butter
60g plain flour
150ml Diamond White
200ml milk
400g extra mature cheddar cheese, grated
½ tsp. pepper
150g bacon, chopped


Begin by boiling the pasta in a saucepan until cooked, and then drain. In a frying pan, fry the bacon until cooked.

In a separate large saucepan, melt the butter over a low heat.

Slowly add the flour, stirring continuously to make a roux. Once the roux has formed, slowly add the milk, again stirring continuously until the mixture begins to thicken.

Now add the Diamond White and the cheese, stirring until melted, and a thick mixture has formed. Once the sauce is created, add the pasta and chopped bacon, stirring to coat the pasta with the mixture.

Heat oven to 200C/fan 180C/gas 6.

Season with the pepper and transfer into an oven proof dish. Lightly bake for 20 minutes or until crisp and golden. For added crunch, sprinkle with breadcrumbs before baking.

Serve with fresh crispy bread and salad.

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