Grilled Mac and Cheese

Food, glorious food. It’s been a long time since I wrote one of my favourite family recipes down and presented it for the delectation of the general dyslexic. I’ve been too preoccupied with other things. Wasting my time railing against the wind.

Right. Mac and Cheese, grilled. Cheap, easy and filling. You can buy those ghastly Kraft dinners, but frankly you’re better off doing it from scratch. The end result is far better than the packet varieties. Tastier, more filling. All you will need is;

A cup and a bit of elbow macaroni
About an ounce of butter.
A tablespoon of cornflour, cornstarch or flour.
Two ounces of strong cheese.
A quarter teaspoon of ground chili flakes.
A quarter teaspoon of ground black pepper.
A teaspoon of finely grated Parmesan cheese. The cheap stuff is fine.
A cup and a bit of milk. Doesn’t matter what kind, although 2% is best.
About a litre and a half of water.
Half a teaspoon of salt.
A handful of frozen peas.
One large, one medium saucepans and a casserole dish.

Method;
Put water in large large saucepan, all salt.
Bring to boil. Throw in macaroni. Put to simmer.
Put smaller saucepan on heat, melt butter. Stir in cornstarch until it forms a paste, stir in milk, cheese, Parmesan, chili and black pepper until it forms a thick sauce, keep stirring even after you take it off the heat.
When macaroni is soft, add frozen peas. Cook for five more minutes before taking off the heat and draining. Stir in cheese sauce and put resulting mass into the casserole dish.
Put casserole dish under grill and set on two thirds until it goes medium brown.
Remove and serve to grateful audience.
Serves two hearty adult appetites. Can be eaten hot or cold.

Accept praise and the sensation of your grateful stomach hugging your spine. Double up on ingredients to serve 4-5 people. Barricade doors to keep out unwanted dinner guests. Enjoy.

Best wishes, Bill.

7 thoughts on “Grilled Mac and Cheese”

    1. The peas are a garnish to add a little contrast and texture. You could use chopped bacon bits or sweetcorn. Even a sprinkling of parsley, thyme, or whatever your taste is. The variations are finite, but carefully done can provide an interesting cheap eat.

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  1. You wouldn’t believe how difficult it is to get proper elbow macaroni in the supermarkets (or at least the ones I go into). I’ve had to make do with Sainsburys spirali, which is a bit like 3 bits of macaroni stuck together end to end.
    Thanks for the recipe, I’ll have to try to persuade my wife to try it instead of our version.

    Like

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