Directions

1. In a large pan, heat the olive oil and garlic over a medium heat for 1 minute until softened. Add in the mustard, Red Leicester Sheese, Cheddar spread Creamy Sheese, soya milk, oregano and nutmeg. Using a small balloon whisk, mix together thoroughly until combined. Reduce the heat to low and whisk frequently until the Red Leicester has melted for about 10-12 minutes.
2. In the meantime, add the macaroni to a separate large pan and cover in boiling water. Bring to the boil over a medium-high heat and cook for 9-10 minutes until al dente. Drain the water.
3. Pour the silky Sheese sauce over the cooked macaroni and stir to combine, ensuring each piece is coated in the rich sauce. Season with salt and pepper before serving immediately.