I didn’t grow up on macaroni cheese and I was only introduced to it once I moved to London and starting relishing in American dishes, including being subjected to the Kraft Mac & Cheese box!
This traditional dish is the ultimate comfort food – quick and easy, with a twist for added indulgence. It makes a great mid-week meal, as it’s quick and easy to recreate at home. There are so many recipes out there for it, and this won’t be my only post about this but I have added my own kick’s to it with additional garlic and the dash of dijon mustard for an extra kick. It is these small extras that add a little more indulgence to a traditional mac and cheese.
This is definitely one that’s on a health kick, or want a light meal!
- 250g macaroni pasta (or any pasta up to your fancy!)
- 250g mature cheddar
- 250g red Leicester
- 250ml evaporated milk (or any milk)
- 1tsp Dijon mustard
- 1tsp paprika
- 2 large eggs
- Salt & Pepper
- Preheat the oven to 220°C.
- Cook the macaroni according to the instructions, I prefer to leave it as al dente as much as possible, drain and was with cold water.
- While the pasta is cooking, grate the cheese, evaporated milk, eggs, mustard and paprika in a bowl and mix well.
- Pour the macaroni over the cheese sauce, stir well, and season with salt and pepper to taste.
- Tip into a dish and bake in the very hot oven for about 5 minutes, until it is blistering on top.