OK England, let's talk food. I know you think you've got mac n' cheese sorted out - it's your lunch at a pub or a full on dinner on its own, but you're really missing out. Macaroni and cheese should only be a side dish on a massive plate of other comforting foods i.e. sweet potatoes, corn on the cob, collard greens, holiday roasts etc. But I'll start you off with the basics first.
Here's what you'll need:
250g of macaroni (not the quick cook kind)
2 tablespoons of butter
150ml of single cream
1 tablespoon of soured cream
2 ounces of milk
100g of extra mature cheddar chopped into blocks
2 slices of cheese singles torn
Cooking time 30-45 minutes - Serves 4
Bring a large pot of water to a boil, then add macaroni. Boil macaroni for 10-12 minutes while stirring or until the pasta becomes large and soft. Remove pan from heat and drain the macaroni in a colander while rinsing under cold water. This keeps the pasta firm and stops it from cooking and sticking together while you're making the cheese sauce.
In the same pot (it's ok if some mac is stuck to the pot), melt the butter over low heat and add the single cream while constantly stirring. Raise the heat to a light boil and add the milk, and cheeses to the mixture. Stir until the cheese has melted.
Add the cooked macaroni to the cheese sauce in the pot and stir until completely coated. If there is too much liquid raise the heat for a few seconds and continue to stir.
As an added touch, put a few more torn cheese slices on top, and bake in the oven on 175ºC for 5 - 10 minutes. Sometimes I even like to add chopped crispy bacon.
Enjoy!
