As the nights are getting colder and the bite of winter is truly setting in, I have decided to make my first ever recipe post about an amazing classic... (you guessed it) Mac n' Cheese! Nothing could be more filling and comforting in the evenings after a day of dragging ourselves back to school or work in the New Year. While it may not be the first thing on your mind as you prepare your January diet, I'm sure it can be your one off (or maybe twice).
I have realised in this new adventure that starting a food blog is an intimidating task. There are so many creative and influential bloggers out there. One of whom I'm particularly inspired by is Izy Hossack at topwithcinnamon.com who started her blog at 15 and now has her own cookbook. Her photographs are beautiful and her writing is engaging. I love her recipes and have experimented with many of them. I will definitely continue to look to her blog as I step out onto this new platform. For this Mac and Cheese recipe I drew inspiration from BBC Good Food (who I am constantly inspired by). Here's a link to their macaroni and cheese recipe if you want to check it out: http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese
You all have to admit that Macaroni and Cheese is perfect comfort food. If I ever had a particularly bad day, then I would whip up a big old bowl of my favourite cheesy heart-attack and let it soothe my soul. Argument with friends or family? Bad grades? Stressed about exams? No problem. Mac and Cheese always came to my rescue.
As you have now gathered I've made it quite a few times over the years which has allowed me to experiment with lots of different cheeses and flavours. With cheese, I must admit that at the end of the day I always come back to a mix of Double Gloucestershire and Extra Mature Cheddar, with the Gloucestershire giving that extra zing to the mix. Bacon is of course a must for me. The peas are just my way of saying "I'm being healthier" (pointless I know), but they do actually add a great texture to the mix.
For me, the Dijon mustard was my greatest find. It really gives an extra flavour to the cheese sauce that I could not replicate with another ingredient. It just works so well with cheese, and I was really impressed with the difference a small teaspoon made to the overall flavour of the sauce.
This recipe is not only a great family favourite but also very affordable which makes it great for students who can easily double or half the recipes and freeze any leftovers.
Now I know what some of you are thinking. "Mac and Cheese is so overdone" or "It's not a very original idea". In response to those people I say this. It's always good to revisit the classics. The classics are what inspired my love of cooking in the first and so I love to experiment with them from time to time. With that out of the way, let's get cooking!
Now I know what some of you are thinking. "Mac and Cheese is so overdone" or "It's not a very original idea". In response to those people I say this. It's always good to revisit the classics. The classics are what inspired my love of cooking in the first and so I love to experiment with them from time to time. With that out of the way, let's get cooking!
Serves 4
Ingredients:
300g of macaroni pasta (substitute for whole wheat pasta to be healthier)
1 heaped tablespoon of plain white flour
1 tablespoon of unsalted butter (or Flora to be healthier)
350-400ml of milk (which ever kind you prefer)
150g of Double Gloucestershire Cheese (grated)
150g of Extra Mature Cheddar Cheese (grated)
salt and pepper to taste
1 teaspoon of Dijon mustard
one large tomato (chopped in slices)
three rashes of smoked bacon (pre-cooked and chopped into small pieces)
170 g of green peas (frozen is easiest)
a large handful of breadcrumbs (optional)
a teaspoon of nutmeg (optional)
Disclaimer: I was making this recipe for a vegetarian friend and I'm afraid these photos do not include bacon.
Method:
First, with a small saucepan boil some water for the macaroni. When the water is boiling add the macaroni and place on a medium heat. Add a pinch of salt to the pasta. Occasionally, stir with a fork and keep an eye on throughout the process. Preheat the oven to 180 degrees. Remember: don't let your pan boil over! Cook as per instructions on the packaging.
For the cheese sauce (the best part) take a large saucepan and put it on a low heat. Add the butter and stir until it is almost melted. Then add the flour, and with a whisk combine the ingredients to create a rue. Using the whisk now saves time later, as it starts to break down the lumps, thus creating a smooth sauce earlier on.
Next, slowly add the milk. Only use a small bit of milk in the first pour as the heat of the pan will evaporate it. Whisk in the milk, stirring for approximately 2 minutes. Now time for the cheese! Add small bits of both cheeses at a time, making to whisk thoroughly before adding any more. When you have added all the cheese keep whisking until the sauce is a smooth consistency and you can see no lumps. Remember: be patient, this make take longer than you expect. If you feel your sauce is too thick add a little more milk. If to milky add more cheese. I find that a runny sauce is better as it allows you to cover the macaroni better and tends to make it creamier.
Next, slowly add the milk. Only use a small bit of milk in the first pour as the heat of the pan will evaporate it. Whisk in the milk, stirring for approximately 2 minutes. Now time for the cheese! Add small bits of both cheeses at a time, making to whisk thoroughly before adding any more. When you have added all the cheese keep whisking until the sauce is a smooth consistency and you can see no lumps. Remember: be patient, this make take longer than you expect. If you feel your sauce is too thick add a little more milk. If to milky add more cheese. I find that a runny sauce is better as it allows you to cover the macaroni better and tends to make it creamier.
Add the salt and pepper to taste in the cheese sauce and stir thoroughly with a spoon. Next add the Dijon mustard and bacon, mixing well with the sauce. Pour in the peas and stir for roughly three minutes. Take the pan of the heat.
Grab your oven-proof dish and pour in the cooked macaroni. Ladle the cheese sauce on top. Add the breadcrumbs and extra cheese if you prefer. Sprinkle the top with the nutmeg. Place the tomato slices on top and place in the oven. Leave the dish to bake for roughly 10 minutes until the top is brown and the cheese is bubbling.
Serve with bread or a side salad.
There you have it! My Mouth-watering Mac n' Cheese! Tuck in with friends or family and enjoy my take on this classic dish.
See you all next time!
Hannah x
