Definitely the best mac and cheese recipe you’ll ever find. ….On this site.
Everyone has one dish that is their arch nemesis. That one dish that epitomises FAT and everything you shouldn’t eat, yet every now and again – particularly if you’re hungover – you have to succumb to those cravings. For some people it’s a super greasy Chinese. Other people love a takeaway pizza with ALL the sides. For me, it’s macaroni cheese. Or mac and cheese if you’re in the US.
There is no meat in it. No veg. Not even anything resembling a green herb. It’s pasta (carb), flour (carb), butter (fat), cheese (fat), more cheese (fat) and milk. But so what? As I said, every now and again, you need to listen to your body and give it what it wants.
Last week, after a particularly late night/early morning, I knew it would be a mac and cheese night. And you know what? It was SO WORTH IT.
Here’s how you make 2 portions.
Ingredients for mac and cheese
200g macaroni pasta
a pinch of nutmeg
60g mature cheddar cheese – the stronger the better!
Apart from the pasta, you’ll notice that the remaining ingredients are the same as those required for the cheese sauce in my lasagne.
Turn the grill on to a high heat and put a saucepan of water on to boil. Once boiled, start cooking your pasta according to the packet’s instructions. Macaroni takes waaaaay longer than other pasta shapes.
Slowly melt the butter in a saucepan on a low heat and then add the flour and mix to a paste.
Then add the milk and use a whisk to get rid of any lumps. Once it has started to thicken, add about 3/4 of the cheddar cheese and nutmeg and continue to mix until it forms a thin paste. Remove the heat and leave it to cool slightly. It will also thicken a little bit more.
Drain the pasta and add to the cheese sauce.
Give it a good mix, season to taste, and then pour into an ovenproof dish.
Top with the remaining cheddar cheese and put under the grill for about 10 minutes or until the top has gone a lovely crispy brown colour.
Then enjoy…. and see if you can’t eat it all at once!