Right. Comfort food time. Mac and Cheese, grilled. Cheap, easy and filling. You can buy those ghastly Kraft dinners or using the wrong type of macaroni, but frankly you’re better off doing it from scratch using the right ingredients. The end result is superior by light years than the pre-packaged garbage. Tastier, more filling, and slips down faster than Teflon greased with Molybdenum disulphide or a greased pig down a mine shaft. Choose your own metaphor.
All you will need is;
A cup and a bit of elbow macaroni (I use Garfalo when I can get it)
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.
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