The ultimate comfort food. Mac ‘n’ Cheese is one of those dishes that always instils memories of childhood (or hangover recoveries) in me and will always be a crowd pleaser no matter the age of your audience!
Use up any dry pasta you have in the cupboard to make this, although it won’t suit spaghetti or linguine or anything like that very well.
Serves 6 (with some leftovers… possibly)
- 350g Macaroni (or dried pasta)
- 40g Butter
- 5 cloves of Garlic
- 1 Small red chilli, finely diced
- 40g Plain flour
- Pinch of English mustard powder
- Pinch of Cayenne pepper
- 700ml Whole milk
- 200g Mature cheddar
- Freshly ground black pepper
- 1 slice of stale bread
- 10g Parmesan, grated
- 3 sprigs of Rosemary
- Place a pan of generously salted water on to the boil and cook the pasta until al dente.
- Melt the butter in a small saucepan over a low heat and fry off the garlic and chilli for a minute or so.
- Add the flour and combine until a smooth paste is formed. Cook this out for 1 minute.
- Remove the pan from the heat and add the milk slowly, whisking all the time to prevent any lumps forming.
- Once all of the milk has been added, return the pan to the heat and turn up to medium. Stir continuously until the sauce comes to the boil and then leaver to thicken for 2 minutes.
- Remove the pan from the heat, add the cheese and stir until it’s all melted. Adjust the seasoning.
- Pour the sauce into the drained pasta and then tip this into an oven-proof dish.
- Blitz the bread, Parmesan and rosemary until fine and then sprinkle this all over the top of the pasta.
- Place under a preheated grill until the top is lightly golden and crunchy. Serve straight away.