More Than Just Mac & Cheese

It has been ages since the last time that I had Mac & Cheese, this is for 2 reasons: I have never made it before but relied on it as lazy comfort food, straight out of a tin and secondly the last time I had it, it was made by my boyfriend, who is usually a great cook but this was not one of his successful ventures and it was, to be honest gross! But enough time had passed that I had almost forgotten that awful encounter with Mac & Cheese, and for the first time in ages I actually wanted to eat it! However, if I was making Mac & Cheese, it had to be More Than Just Mac & Cheese, I mean it hardly puts you through a culinary challenge! So I added my own little twists and here is my recipe;

Ingredients

  • 100g of Breadcrumbs
  • 400g of Macaroni
  • 1 Chopped Red Pepper
  • 1 Chopped Red Onion
  • 40g of Butter
  • 40g of Flour
  • 200ml of Milk
  • 200ml of Double Cream
  • 200g of Grated Cheddar Cheese
  • 115g of Grated Parmesan
  • Pinch of Nutmeg
  • Salt and Pepper
My Mac & Cheese Ready for the Oven
My Mac & Cheese Ready for the Oven

Method

  1. Boil the macaroni for 12 minutes
  2. Whilst boiling fry the onion and pepper for 5 minutes then add to the drained pasta and set to one side
  3. Put the butter, flour and nutmeg in a small pan on a medium heat
  4. Cook until the butter had melted whilst continually stirring
  5. Mix the milk and cream in a jug and add to the pan of flour and butter little by little continually stirring to keep the sauce smooth
  6. Once all the milk has been added turn up to boil for 2 minutes to allow to thicken
  7. Remove from the heat and add 135g of the cheddar cheese and 75g of the Parmesan and stir well
  8. Add the sauce to the set aside macaroni and combine with the nutmeg and season with salt and pepper
  9. Pour into a oven dish
  10. Sprinkle the remaining cheese and breadcrumbs over the top
  11. Bake in the oven at 180C for 20-30 minutes until golden and crisp
More Than Just Mac & Cheese
More Than Just Mac & Cheese

Serving Suggestion

This recipe is ideal for 4 people served with garlic bread, but if you have any leftovers it is delicious the following day for a cold lunch

It was delicious and the cheesey goodness, one of my favourite things, was not in short supply with this dish and it truly was More Than Just Mac & Cheese. I served it when our friends came over for dinner and it was the perfect portion for 4 and the garlic bread made the perfect accompaniment to dip in the cheese sauce. The only downside was that the top may have been a little too crispy so if I were making it again I might look at cutting down the amount of breadcrumbs sprinkled on the top!

If you have any Mac & Cheese recipes with a twist I would love to hear them!

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3 Comments Add yours

  1. snati001 says:

    Looks really good! I like the touch of onion and red pepper. I always like a bit of nutmeg when making a cheese sauce. Bacon is also good in mac & cheese. I also add a pinch of mustard powder and paprika or chili powder to the cheese sauce. Also, I love using raw milk cheddar cheese. It sounds a bit weird, but it is really good and I would say it is my favorite type of cheddar.

    1. Oooh yes I love Paprika with cheese, that is a great idea! I will look out for that when I am next in the UK, but here in Berlin my choice of cheddar is sadly limited (no cheese sounds weird to me)!

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