What else can you add to Mac and Cheese? Well… The version shown in the photos has been made extra special with the addition of some smoked salmon and peas. Extra Cheese and Dried Bread Crumbs on the top – This will ensure a golden and crunchy top.Īnd no… Sorry Nadiya Hussain… It doesn’t need evaporated milk, yeast extract and especially not crushed cheese puffs… Am I alone in thinking that?ĭress it up with smoked salmon, ham and other stuff.
Although occasionally I add a spoon of oregano or thyme or some smoked paprika for a different flavour hit.
Optional Smoked Salmon and Peas for contrasting flavour, texture and to up the whole mac and cheese game.Cheese – I use a combination of Cheddar and Gruyère for rich, deep cheesiness and a little ‘gooey stickiness’.This ensures it is gluten free and is mixed to a ratio that gives a rich and thick mac and cheese. The basic white Roux Sauce– is made with standard butter, corn starch and milk.This is cooked with a drop of olive oil to prevent sticking and then coated in a dot of butter for silkiness. Macaroni (obviously) also known as elbow pasta.In my Mac and Cheese, you will find the following… It is not a difficult dish, but its execution is important! It should be baked to golden perfection with a crunch to the topping. In my world, ‘okay’ isn’t good enough… Mac and Cheese should always be sumptuously creamy and decadently cheesy. But the specific ingredients used and the ratios of those ingredients can make the difference between an ‘okay’ Macaroni Cheese and one that hits the sublime. Guide to Safe Eating & Cross-ContaminationĪt their core, Mac and Cheese recipes have basically the same ingredients (macaroni and cheese sauce).Food – A Guide to Safe Eating & Cross-Contamination.Travel Tips & Planning (Abroad or at Home).Pasta Dishes, Sauces and All Other Things Pasta….Main Meals (inc Casseroles and Slow-Cooked).Batter : Pancakes, Blinis, Waffles & More.
Sweet Extras : Icings, Fillings, Ganaches, Sauces etc.Tray Bakes, Brownies, Blondies & Flapjacks.
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