Turf Tavern Macaroni and Cheese

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I want to make a mac and cheese like the one in the turf tavern in oxford uk. how can i recreate this dish in the US?

To recreate the iconic British-style pub Mac and Cheese from the Turf Tavern in the US, you need a traditional béchamel base, a blend of sharp English Cheddar and Red Leicester, and a splash of English ale or dry white wine. Bake it with a savory James Martin's ultimate macaroni cheese recipe style crumb to get the right pub authenticity. [1, 2]
Authentic Turf Tavern-Style Mac & Cheese
Prep time: 15 mins | Cook time: 30 mins | Servings: 6 [1, 2]
Ingredients:
  • 1 lb dried elbow macaroni (or a hearty rigatoni)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 ½ cups whole milk
  • ½ cup English ale (like a Newcastle Brown Ale) or dry white wine
  • 2 cups (8 oz) extra-sharp white Cheddar (look for imported Tillamook or English Cheddar)
  • 1 ½ cups (6 oz) Red Leicester cheese (or substitute with additional sharp cheddar), shredded
  • 1 tsp English mustard powder (or smooth Dijon)
  • Pinch of freshly grated nutmeg
  • Salt and black pepper to taste
  • Topping: ½ cup panko breadcrumbs mixed with 2 tbsp melted butter and a handful of grated Parmesan. [1, 2, 3, 4, 5]
Instructions:
  1. Cook the Pasta: Boil the macaroni in generously salted water until al dente (about 1-2 minutes less than the package instructions). Drain and set aside. [1, 2]
  2. Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it forms a paste (the roux). [1]
  3. Build the Sauce: Slowly whisk in the milk and the beer/wine, ensuring there are no lumps. Let the mixture simmer and thicken, stirring frequently, for about 5 to 7 minutes. [1, 2, 3, 4]
  4. Melt the Cheese: Remove the pot from the heat. Stir in the mustard powder, nutmeg, and the Cheddar and Red Leicester cheeses. Stir continuously until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
  5. Combine & Bake: Fold the cooked pasta into the cheese sauce until every noodle is coated. Pour the mixture into a 9x13-inch baking dish. Sprinkle the buttered panko breadcrumbs evenly over the top.
  6. Broil: Bake or broil in a preheated oven at 400°F (or use your oven's broil setting) for 5-8 minutes, or until the top is golden, bubbling, and crispy. Let it rest for 5 minutes before serving. [1, 2, 3, 4, 5]
Key Ingredient Swaps for the US:
  • Red Leicester: This gives the Turf Tavern mac and cheese its signature deep orange color and nutty, earthy flavor. If your local grocer doesn't carry it, substitute with an aged Sharp Yellow Cheddar or a young Gouda.
  • English Ale: You can mimic the complex, slightly malty taste of a British pub draft by using US-brewed amber ales, brown ales, or even a classic Guinness, which pairs beautifully with rich, sharp cheeses. [1]
  • Mustard: British cooking almost always adds a kick of mustard to cheese sauces to cut through the heavy cream. Don't skip this!
For tips on how to get the seasoning and consistency just right, a helpful British method can be explored in the British Food: A History coverage of macaroni cheese. [1]
If you want, let me know:
  • Is there another specific Turf Tavern dish or drink you’re trying to pair with this?
  • Are you looking for a vegetarian version or are you happy to use standard dairy?
I can provide tailored recommendations to help bring the Oxford pub experience straight to your kitchen.




What is a good option for the English ale available near Parker, CO?

For a great English ale available right in Parker to cook your Turf Tavern mac and cheese, look for Samuel Smith's Nut Brown Ale or Newcastle Brown Ale, both of which have the perfect malty, slightly sweet profile required for a British pub cheese sauce. [1, 2, 3]
Where to Find Them in Parker
You can easily pick these up or look for high-quality American-made "English-style" brown ale alternatives at local retailers:
Bevy's Liquor World - Parker
Liquor store
Open9749 S Parker Rd
Located at 9749 S Parker Rd, Bevy's Liquor World is widely known for having an incredibly massive, well-stocked craft beer department. They consistently stock specialty British imports like Samuel Smith's singles/4-packs. [1, 2, 3, 4]
Stroh Ranch Liquors
Liquor store
Open12939 S Parker Rd
Located closer south at 12939 S Parker Rd, Stroh Ranch Liquors has a highly rated regional selection of craft singles and imports. [1]
King Soopers
Grocery store
Open17031 Lincoln Ave
The King Soopers locations around Parker regularly carry six-packs of Newcastle Brown Ale right in their main beer aisles. [1]
Local Craft Alternative
If you prefer to support a Colorado local brewery while keeping the flavor profile exact, ask the staff at Bevy's or Stroh Ranch if they have an American English Brown Ale in stock. Colorado staples like Ellie's Brown Ale (by Avery Brewing) feature the exact nutty, low-bitterness profile that mimics a traditional British pub draft perfectly without overpowering your cheese blend. [1, 2, 3, 4, 5]
Would you like help looking up specific inventory at one of these locations, or do you need recommendations for finding the Red Leicester cheese near Parker as well?
Red Leicester cheese
To find authentic Red Leicester cheese near Parker, Colorado, your best bets are grocery stores with dedicated gourmet cheese counters or specialized international departments. Since Red Leicester is an imported British "territorial" cheese, it is typically stocked alongside specialty items rather than the standard dairy aisle. [1, 2, 3]
Where to Buy Red Leicester Near Parker
Murray's Cheese Counters
Cheese shop
17031 Lincoln Ave
The absolute easiest local option is to visit a King Soopers location that features a full-service Murray's Cheese specialty counter. The staff at Murray's Cheese at The Crossing at Stonegate (17031 Lincoln Ave) or the counter inside the Stroh Ranch King Soopers (12959 S Parker Rd) regularly carry classic British exports like Belton Farm Red Fox or traditional clothbound Red Leiceters. [1, 2, 3, 4, 5]
Whole Foods Market
Grocery store
Open8665 Kings Pt Wy
If you are willing to drive slightly west to Lone Tree, the gourmet cheese department at Whole Foods Market is excellent for British imports. They frequently stock top-tier varieties, such as the highly acclaimed Neal's Yard Dairy Sparkenhoe Red Leicester, which is famous for its rich, complex flavor. [1, 2, 3, 4, 5]
Sprouts Farmers Market
Grocery store
Open9751 S Parker Rd
Located at 9751 S Parker Rd, Sprouts features an expansive specialty deli and cheese island that sometimes rotates imported English cheeses, particularly around holiday or specialty promotional seasons. [1, 2]
What to Look For & Substitutes
  • The Look: Look for a hard, smooth cheese with a distinct, deep orange-red color. This vibrant color comes from the natural addition of annatto seed during the cheesemaking process. [1, 2, 3, 4, 5]
  • Flavor Profile: It has a slightly sweet, nutty, and mellow flavor that is less sharp than a standard mature white Cheddar but has a lovely flaky texture. [1, 2, 3, 4, 5]
  • The Best Substitutes: If you cannot find it, substitute it in your Turf Tavern recipe with an equal blend of Aged Colby, an artisan Mimolette, or a high-quality Sharp Yellow Cheddar to still achieve that rich color and meltability.
If you are planning your shopping trip, let me know:
  • Would you like me to check the store hours or contact information for any of these specific locations?
  • Do you need help finding any other hard-to-find ingredients for your mac and cheese recipe?

What boar's head cheese would work well in this recipe?

To capture the rich, authentic British pub style of the Turf Tavern using the Boar's Head cheese lineup, you should combine Boar's Head Vermont Cheddar (for sharpness) with Boar's Head Colby Jack or Smoked Gouda (to mimic the melt and depth of Red Leicester). [1, 2, 3, 4]
The deli counter at your local Parker King Soopers or Sprouts can slice or block these for you easily.
The Ultimate Boar's Head Turf Tavern Blend
For a perfect 9x13-inch pan of mac and cheese, use a total of 14 ounces of cheese divided into this specific combination:
  • Boar's Head Vermont Cheddar (8 oz - Sharp Component): Use either the Vermont Cheddar or the Sharp Wisconsin White Cheddar. This acts as your base flavor, giving you the deep, sharp bite of traditional English mature cheddar. [1, 2, 3]
  • Boar's Head Colby Jack (6 oz - Red Leicester Substitute): Because Red Leicester is known for its distinct orange hue, mild nutty flavor, and excellent melting properties, Boar’s Head Colby Jack is an excellent domestic substitute. It gives the sauce a beautiful golden-orange color and ensures the sauce stays perfectly smooth without separating. [1, 2, 3, 4, 5]
  • Alternative Twists (Smoked Gouda): If you want a slightly deeper, richer flavor profile that matches the warmth of an English pub, replace the Colby Jack with Boar's Head Smoked Gouda. It pairs beautifully with the English ale in the sauce. [1, 2, 3]
Pro-Tips for Using Boar's Head in a Mac & Cheese Sauce:
  1. Buy a Block, Don't Buy Pre-Sliced: Ask the deli clerk to cut you an 8-ounce chunk and a 6-ounce chunk from the service counter instead of getting sandwich slices. Grating the cheese fresh from a block at home prevents standard anti-caking starches from ruining the smoothness of your béchamel sauce.
  2. Keep the Heat Low: Boar's Head natural cheeses melt cleanly, but cheddar can become grainy if overheated. Always turn the stove completely off before folding your grated cheeses into the warm milk and roux base. [1, 2]
If you are headed out to get these cheeses, let me know:
  • Do you want the exact storefront locations where Boar's Head is sold in Parker?
  • Would you like any adjustments to the recipe's spice blend (like adding garlic or smoked paprika) to complement these specific cheeses?

What does the turf tavern serve with the mac and cheese?

At the Turf Tavern, the presentation of their classic Macaroni Cheese stays true to standard British pub tradition, balancing the incredibly rich, heavy cheese sauce with a few specific sides and add-ins. [1]
Traditional Accompaniments
  • A Fresh Dressed Garden Salad: This is the most common side served right alongside the dish at the pub. A light, crisp salad tossed in a sharp vinaigrette or honey mustard dressing is essential to break up the richness of the Cheddar and Red Leicester blend. [1]
  • Garlic Bread / Ciabatta: You will often see it paired with grilled garlic bread or cheesy garlic ciabatta slices, perfect for wiping up any extra béchamel sauce left in the skillet.
Famous Mix-Ins & Toppings
The Turf Tavern frequently rotates special gourmet toppings on its pub menu that you can easily replicate at home:
  • Truffle Oil: For a long time, their signature premium version was a decadent Truffle Mac & Cheese, finished with a light drizzle of high-quality truffle oil just before serving. [1, 2]
  • BBQ Pulled Pork or Smoked Bacon: They regularly offer a hearty meat variation topped with smoky pulled pork or crispy streaky bacon bits mixed right into the breadcrumb crust. [1, 2]
If you want to complete the authentic British experience at home, let me know:
  • Do you want a quick recipe for a British pub-style vinaigrette to make the garden salad?
  • Would you like suggestions for a traditional British dessert (like sticky toffee pudding) to follow up the meal?

The complete recipe for the salad the Turf Tavern serves, including the vinaigrette

The standard side salad served with pub classics at the Turf Tavern (managed by the Greene King pub group) is a Traditional British Pub Garden Salad. [1]
Unlike American side salads that often lean heavy on sweet dressings or thick creams, a proper British pub side salad is crisp, slightly bitter, and tossed in a sharp, bright, mustard-forward vinaigrette. This intentional sharpness perfectly cuts through the intense richness of your baked Cheddar and Red Leicester macaroni. [1]
Authentic British Pub Garden Salad
Prep time: 10 mins | Servings: 4-6 (as a side)
Salad Ingredients:
  • 4 cups Mixed Baby Leaf Greens: A standard British blend containing tender baby spinach, rocket (arugula), and frisée or lollorosso lettuce.
  • 1 cup English Cucumber: Sliced into half-moons (peel left on).
  • 1 cup Cherry or Plum Tomatoes: Halved.
  • ½ small Red Onion: Very thinly sliced into rings.
  • Optional Pub Garnish: A small handful of fresh, un-chopped flat-leaf parsley or cress. [1, 2, 3]
British Honey-Mustard Vinaigrette Ingredients:
  • ¼ cup Extra Virgin Olive Oil
  • 2 tbsp White Wine Vinegar (or Apple Cider Vinegar)
  • 1 tbsp Colman’s English Mustard (You can substitute smooth Dijon, but traditional English mustard gives it the authentic pub kick).
  • 1 tbsp Liquid Honey
  • 1 small Garlic Clove: Extremely finely minced or crushed.
  • Generous pinch of Sea Salt and Coarse Black Pepper [1, 2, 3, 4]
Step-by-Step Instructions
  1. Make the Vinaigrette: In a small glass jar or bowl, combine the white wine vinegar, honey, English mustard, minced garlic, salt, and pepper. Slowly whisk in the extra virgin olive oil until the dressing fully emulsifies and thickens slightly. [1, 2, 3, 4]
  2. Prep the Veggies: Wash and thoroughly dry your mixed baby greens. Wet leaves will cause the vinaigrette to slide off and make the salad soggy. Thinly slice your cucumber, red onion, and halve your cherry tomatoes. [1, 2, 3, 4, 5]
  3. Assemble: In a large wooden or ceramic salad bowl, toss the mixed greens, cucumber half-moons, and red onion slices together. [1, 2, 3]
  4. Dress and Serve: Just 2 minutes before serving your hot mac and cheese, drizzle the vinaigrette over the salad. Use your hands or salad tongs to gently toss the leaves until everything is lightly and evenly coated. Top with the halved cherry tomatoes and serve immediately alongside your bubbling pasta. [1, 2, 3]
Pro-Tips for Real British Pub Flavor:
  • Don't Over-Dress: British pub salads are meant to be light. The dressing should elegantly coat the leaves, not pool at the bottom of the bowl. [1, 2, 3]
  • The Onion Trick: If your red onion tastes too sharp or pungent, submerge the thin slices in a small bowl of ice water for 5 minutes before adding them to the salad. Drain and pat dry. This removes the harsh sulfur bite while keeping the onion completely crisp. [1]
If you want to complete the ultimate Oxford pub night experience, let me know:
  • Would you like a recipe for a cheesy garlic ciabatta to serve on the side alongside the salad?
  • Do you want to pair this with a traditional British beverage suggestion beyond the ale?

Recipe for a cheesy garlic ciabatta

To perfectly mirror the classic British pub accompaniment served alongside your Turf Tavern mac and cheese, this cheesy garlic ciabatta uses a rich garlic and parsley butter, a crispy ciabatta loaf, and a blend of cheeses that melt beautifully under the broiler. [1, 2, 3, 4]
Pub-Style Cheesy Garlic Ciabatta
Prep time: 10 mins | Cook time: 10 mins | Servings: 4-6
Ingredients:
  • 1 large Ciabatta Loaf (Cut in half lengthwise to create two flat open faces)
  • ½ cup (1 stick) Unsalted Butter: Softened to room temperature.
  • 4-5 Garlic Cloves: Very finely minced or pressed.
  • 2 tbsp Fresh Flat-Leaf Parsley: Finely chopped.
  • ½ cup Shredded Mozzarella: For that classic, stretchy pull.
  • ½ cup Shredded Cheddar or Provolone: To tie into the rich flavor of your mac and cheese sauce.
  • ¼ tsp Flaky Sea Salt & Black Pepper [1, 2, 3, 4, 5]
Step-by-Step Instructions
  1. Preheat the Oven: Turn your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. [1]
  2. Make the Garlic Herb Butter: In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, sea salt, and a crack of fresh black pepper. Mix with a fork until it forms a smooth, uniform paste. [1, 2, 3, 4, 5]
  3. Prep the Bread: Place the two ciabatta halves cut-side up on your prepared baking sheet. [1, 2]
  4. Spread the Butter generously: Use a butter knife or rubber spatula to slather the garlic-herb butter evenly across the entire surface of both ciabatta halves. Be sure to spread it all the way to the very edges so the crust doesn't burn. [1]
  5. The First Bake: Bake the buttered bread in the oven for 5 to 6 minutes. This crucial step allows the garlic butter to melt deeply into the porous, bubbly crumb of the ciabatta before the cheese locks it in.
  6. Add the Cheese: Carefully pull the baking sheet out. Sprinkle the mixed shredded cheese evenly over both halves. [1]
  7. Broil until Bubbling: Return the pan to the oven and turn the setting to Broil (High). Watch it closely for 2 to 3 minutes until the cheese is completely melted, bubbling, and shows beautiful golden-brown spots. [1, 2, 3, 4, 5]
  8. Slice and Serve: Remove from the oven and let it cool for 2 minutes so the cheese sets slightly. Use a serrated bread knife to slice the ciabatta diagonally into thick pieces. Serve immediately while hot and stretchy. [1, 2]
Pro-Tips for Success:
  • Why Ciabatta? Its unique open-hole structure traps the melted garlic butter perfectly inside the bread, ensuring it doesn't just run off into the pan. [1, 2, 3]
  • Prevent Soggy Bread: Baking the bread for a few minutes before adding the cheese ensures the center toasts up beautifully crisp instead of getting weighed down and mushy. [1]
Now that your ultimate Oxford pub menu is complete, let me know:
  • Do you need help timing the cooking steps so the mac, salad, and bread all hit the table hot at the same time?
  • Would you like a traditional British dessert option like sticky toffee pudding to wrap up the meal?

What would be a good protein to accompany the mac and cheese following the turf tavern tradition?

To follow the tradition of the Turf Tavern and standard British pub culture, the best proteins to accompany your macaroni cheese are crispy bacon or smoky pulled pork. [1, 2]
Unlike American style where mac and cheese is frequently paired alongside a massive slab of smoked brisket or fried chicken, British pubs traditionally treat Macaroni Cheese as a standalone anchor dish. When meat is added, it is almost always incorporated directly into or on top of the pasta to provide a salty, savory contrast to the sharp cheddar base. [1, 2, 3, 4]
Traditional Turf Tavern Protein Options
Crispy Streaky Bacon / Gammon: In the UK, mac and cheese is routinely served topped with chopped "streaky bacon" (which is identical to standard American crispy bacon) or chunks of gammon (a salty, thick-cut cured ham). The intense saltiness cuts beautifully through the rich Red Leicester cheese sauce. [1, 2]
BBQ Pulled Pork: A favorite variation on the Turf Tavern menu features their truffle mac and cheese served with a generous side or topping of tender, slow-cooked BBQ pulled pork. The sweetness of the barbecue sauce and the smoky pork create a classic flavor pairing with the malty English ale in the cheese roux. [1, 2, 3]
British Cumberland Sausages (Bangers): Since "Sausage and Mash" is another permanent fixture on the Turf Tavern menu, British pubs frequently cross-utilize their grilled pork sausages. Slicing up a hearty, herby pork link (like a traditional British banger or a high-quality bratwurst) and serving it right alongside or sliced into the pasta is a very common pub style. [1, 2, 3]
How to Serve It
To keep the presentation entirely authentic, mix your chosen protein directly into the pasta right before pouring it into your baking dish, or pile it high right in the center of the bubbling skillet immediately after it comes out from under the broiler. [1, 2]
If you want to prepare the protein component at home, let me know:
  • Would you like a quick recipe for an authentic pub-style slow-cooker pulled pork?
  • Are you looking for a locally available sausage brand in Parker that mimics a true British banger?

a locally available sausage brand in Parker that mimics a true British banger

To get an authentic British banger that mimics the exact flavor and plump, breadcrumb-filled texture of the sausages served at the Turf Tavern, look for Jolly Posh Foods Traditional Pork Bangers or seek out freshly house-made options from specialized Denver-area butcher shops. [1, 2]
True British bangers differ from American sausages because they include a percentage of rusk (breadcrumbs), leading to a much smoother, plumper grind that doesn't burst aggressively with heavy grease when cooked. [1, 2, 3, 4, 5]
1. The Best Retail Brand: Jolly Posh Foods
Jolly Posh Foods is a premier, artisanal British sausage brand widely considered the gold standard for authentic UK-style meat exports in the US. [1, 2]
  • Where to find it locally: You can consistently find frozen packs of Jolly Posh Traditional Bangers at St. Kilian's Cheese Shop, located just a short drive up I-25 in Denver. They specialize in high-quality European gourmet products and keep these stocked for local British food enthusiasts. [1]
2. Expert Local Butchers (House-Made British Bangers)
If you prefer fresh, hand-stuffed links made right here in Colorado to accompany your Turf Tavern mac and cheese, two premier butcher shops are easily accessible from Parker:
Sam's Meat & Deli
Butcher shop
ClosedAurora, CO
Located a quick 20-minute drive straight north from Parker at 2300 S Chambers Rd, this neighborhood butcher is highly rated for its selection of traditional European items. Reviewers frequently praise their house-crafted British bangers as being exceptionally tasty and true to form. [1]
Oliver's Meat Market
Seafood
OpenDenver, CO
Located a bit further into the city at 1718 E 6th Ave, this historic butcher shop has been operating since 1923. Local patrons explicitly rave about Oliver's Meat Market for making English bangers and bacon as good as any you would find in England. [1]
Gourmet Meat & Sausage Shop
Butcher shop
ClosedLakewood, CO
If you are out towards the west side, the Gourmet Meat & Sausage Shop at 9168 W Jewell Ave keeps a dedicated, hand-labeled British Banger slot in their custom-made refrigerated display cases. [1]
How to Prepare Them for the Mac & Cheese:
To prevent the bangers from splitting, sizzle them gently in a skillet over medium-low heat with a splash of water and oil until they are beautifully golden brown and cooked through. Slice them into thick, bite-sized coins, and fold them directly into your Boar's Head cheese sauce right before baking the dish. [1, 2]
If you're putting the finishing touches on your Oxford pub meal, let me know:
  • Do you need the store hours for Sam's Meat & Deli or St. Kilian's before you head out?
  • Would you like a traditional British beverage pairing to complete the Turf Tavern experience?
Please provide the top 3 British lagers that would go well with this recipe in Total Wine in County Line Rd

You are thinking of Old Speckled Hen, which is one of the most famous and iconic British beer brands in the world! [1, 2]
The Total Wine on County Line Road regularly stocks Old Speckled Hen 4-packs of 15oz nitro cans right in their British imports section.
Why "The Hen" is Perfect for This Recipe
While it is technically classified as an English Pale Ale rather than a pale lager, it would be an absolute home-run choice for your Turf Tavern meal: [1, 2]
  • The Flavor Match: Old Speckled Hen is famous for a heavily malt-forward flavor profile dominated by notes of toffee, caramel, and baked bread. It has a very low hop bitterness. This means it will blend smoothly into your cheese roux base, adding a rich, warm sweetness that beautifully complements the sharp Boar's Head Cheddar. [1, 2, 3, 4]
  • The Authentic Connection: In a fun twist of pub fate, Old Speckled Hen is actually owned and distributed by Greene King—which happens to be the exact same parent pub group that operates and manages the Turf Tavern in Oxford! Drinking it alongside your food gives you the exact flavor profile you would experience sitting in the actual tavern courtyard. [1, 2, 3]
How to Use It
  • In the Sauce: Use ½ cup of the beer right after you cook your butter and flour roux, whisking it smoothly with the whole milk before melting your cheeses.
  • As a Pairing: Pour the remaining cold cans into pint glasses. The nitrogen widget inside the Total Wine cans gives it a thick, creamy, cascading pub-draft head that handles the heavy mac, garlic bread, and savory banger sausages flawlessly. [1, 2, 3]
Now that the menu, ingredients, and the perfect British beer are locked in, let me know:
  • Would you like the exact aisle number or store hours for the County Line Road Total Wine?
  • Do you need a quick reminder on how to sequence cooking the mac, bread, and salad so everything is ready together?


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