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14 January 2018

Mac 'n Cheese


A much, much better version of the old time classic (she said, humbly). The flavours are subtle but work perfectly to add a bit of character to the dish.



  • 3 Tbsp of slightly salted butter
  • 1 onion, chopped
  • 1 red chilli, chopped
  • 1 garlic clove, crushed
  • A small bunch of chopped fresh coriander
  • 1 bay leaf
  • 1/2 tsp of ground allspice
  • 1/2tsp of ground cinnamon
  • 3 Tbsp of plain flour
  • 500ml of whole milk
  • 250g of grated mature cheddar
  • salt and pepper, to taste
  • macaroni
  • 1 tbsp of chopped fresh mint


  1. Gloss the onion on the butter
  2. Add the coriander, garlic, chilli, bay leaf and spices. Fry on low heat for a couple of minutes, stirring constantly.
  3. Add the flour and mix in.
  4. Add the milk, little by little, mixing it in as you go. Once you've added all the milk in, simmer it for another 5 min or so, stirring constantly, until the sauce thickens.
  5. Add in the cheese and mix in until it's dissolved. Taste and season with salt and pepper if necessary.
  6. Add in the mint and stir in.
  7. Boil the macaroni in a pot of salted water as per the instructions on the package.
  8. Add the cooked macaroni into the cheese sauce and mix in until it's evenly coated.


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