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Slow-cooked macaroni and La Meule des Champs cheese

4 to 6 portions


  • 250 ml (1 cup) chicken stock
  • 15 ml (1 tbsp.) Dijon mustard
  • 750 ml (3 cups) milk
  • 500 ml (2 cups) macaroni, uncooked
  • Salt and freshly ground pepper
  • 500 ml (2 cups) La Meule des Champs cheese, grated
  • 20 ml (4 tsp.) corn starch
  • 5 ml (1 tsp.) paprika
  • 30 ml (2 tbsp.) fresh chives, chopped


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  • In the slow cooker, mix the chicken stock with the Dijon mustard. Stir in the milk and macaroni. Season generously with salt and pepper and stir.
  • Coat the grated cheese with the corn starch and sprinkle over the macaroni.
  • Cover and cook on high for 1 hour and 15 minutes. Stir and let sit for 10 to 15 minutes, then stir again. Serve sprinkled with paprika and chives.



Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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