As the Highland Perthshire frost starts to retreat and the first warm spring days emerge, a familiar ritual begins for me in Scotland’s woodlands.

For centuries, people have been walking through forests to find the strong aroma of wild garlic.Known locally as ‘ramsons,’ this woodland treasure once sustained our ancestors through lean spring months. In medieval Scotland, wild garlic wasn’t just food—it was medicine, protection, and currency. Highland clans believed it warded off both illness and evil spirits, while foraging rituals strengthened community bonds after long, isolated winters.

The woodland paths I walk today are the same ones previous generations have walked, baskets in hand. Since moving to the countryside over 20 years ago, I have taught myself and learned from others what to look for and how to harvest sustainably—always taking only what we need, leaving roots undisturbed.

Today as I collected these pungent wild garlic leaves with my little dog and cat in tow, I realised I’m not simply gathering ingredients for cooking but continuing a thread of Scottish tradition that connects us to the land and to generations past who understood that spring’s first wild harvests were worth celebrating.

I carried on my day making a fresh batch of pesto and have added it to this classic mac and cheese, bringing a fresh twist and a delicious fusion to a beloved comfort food. The vibrant green of the pesto not only adds a burst of colour but also an aromatic flavour that complements the creamy cheese sauce perfectly. I’ve already shared my recipe for wild garlic pesto on the previous post so you can check that out here.

Ingredients

For the Mac and Cheese

• 350g macaroni or your choice of pasta
• 50g unsalted butter
• 50g plain flour
• 800ml milk
• 100g shredded sharp cheddar cheese
• 100g Gruyère cheese
• Salt and pepper to taste
• 100g mozzarella cheese to top
• 4 tbsp wild garlic pesto from previous recipe

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until it forms a smooth paste. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens and bubbles.
3. Add the Cheese: Remove the saucepan from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper.
4. Combine with Pesto and Pasta: Stir the wild garlic pesto into the cheese sauce. Add the cooked pasta and gently mix until the pasta is evenly coated with the sauce.

Optional Toppings and Baking

1. Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle the mozzarella evenly over the top, and bake for 20-25 minutes until golden and bubbling.

Serving

Serve your wild garlic pesto mac and cheese hot, straight from the oven. Enjoy this comforting dish as a main course or a delightful side that’s sure to impress with its unique flavour and creamy texture.