Guest Blog: Seafood Mac & Cheese recipe by Mashtun & Meow

Our second guest blog from Laura and Jim features this wonderful recipe featuring Brave New World paired with a beautiful Scottish seafood mac and cheese. 

Probably our favourite beer style to pair food with is the IPA. Fresh, hop forward and bitter, it can work so well with a total variety of dishes… cutting through the spice of a curry, clean enough to balance out salty dishes such as fried chicken, and with enough sweetness to work perfectly alongside a light dessert. Brave New World is an excellent example… with a powerful, rounded malt backbone, resinous hopping featuring Chinook and Columbus, and a great refreshing floral burst from the dry hopping with Citra and Centennial, the balance as well as the great interest this beer creates is frankly superb.


We thought that the crispness of the beer would work absolute wonders to cut through a rich, cheesy sauce, and so we’ve gone all out with this indulgent mac & cheese recipe. As a nod to Tempest’s home country’s amazing produce, we’ve picked out the best of Scottish seafood to add another dimension to the dish and as an alternative to the more typical pairing of IPA with meaty dishes.


Feeds 6-8

750g Macaroni
1 Butternut squash, peeled, seeds discarded, and diced into roughly 1cm pieces
Raw langoustines (2 per person)
Cooked crab meat
2 Salmon fillets
200ml Milk
Bay leaf
1 Finely chopped onion
1tbsp Flour
150g Strong cheddar, grated
Black pepper



Begin by pre-heating the oven to 200°C.

Lightly poach the salmon in the milk for 10 minutes with a bay leaf, a good pinch of black pepper, and a grating of nutmeg. Once cooked, remove from the pan and flake the fish, keeping the poaching milk to one side.


Bring a large pan of salted water to the boil. Cook the pasta for a few minutes less than the recommended time and in the same pan cook the butternut squash for around 7 minutes. Drain.

For the cheese sauce, lightly fry the onion in butter until softened, then add the flour and under a low heat cook off until there is a little colour. Add the poaching milk slowly back to the pan, incorporating the flour so as to avoid lumps. When all the milk is mixed in, simmer for a few minutes and the sauce will thicken – stir often to avoid burning. Next, stir in the cheddar until melted and remove from the heat. Let the sauce cool a little and stir in the mascarpone and season to taste.

Once the sauce is finished, stir in the fish and crab meat and mix thoroughly with the pasta and squash. Tip into a baking tray, and top with bread crumbs and a good grating of parmesan. The pasta will need to bake for around 20 minutes. Half way through cooking, place the langoustines on top of the pasta to cook through.



From the 14th until the 20th of November, Sheffield based bloggers Mashtun and Meow are taking over our social media and blog with amazing food pairings and recipes. Check out their blog here!

Leave a Reply

Your email address will not be published. Required fields are marked *