You know what? I've never made mac 'n' cheese before. I'd never even eaten it before last week either. I know, I know - this confession is utter madness. But for me, mac 'n' cheese was one of those foods that I knew I already loved. Something I already craved without even knowing what it tastes like. I don't think anyone could refuse a steaming bowl of creamy, cheesy almost luxurious pasta. Is this like carbohydrate dirty talk? It might just be.
PS, that song took me so long to find. Who knew it was called that?!
So moving from Barry White and on with the rest of this recipe... With the arrival of Mary Berry's Cookery Course I thought, now is the time to change my mac 'n' cheese devoid life. Change is possible (said in Obama voice). Mary has an awesome, easy to follow recipe that walks you through making your cheese sauce so if you had any concerns about the sauce, don't sweat it, Mary's got your back. Oh and make sure not to ditch the cherry tomatoes, they are a super sweet and sharp kick that balances perfectly with the rich creamy sauce.
Let's make this bad boy, we've been drooling at it listening to Barry White for too long now.
For Mary's Mac 'N' Cheese you will need (serves 4):
30g unsalted butter
250g short-cut macaroni
30g plain flour
1 pint hot milk
115g mature Cheddar, grated
60g Parmesan, grated
1/2 tsp English mustard
1/2 tsp honey
12 cherry tomatoes
salt and pepper
Begin by preheating the oven to 200c and weighing out your macaroni. Put on the boil for about 10 minutes until just tender. Drain and set aside.
Now get the sauce cooking by melting the butter.
Adding in the flour and stir for 2 minutes.
Take off the heat and gradually stir in the hot milk.
Return to the heat and bring to the boil to thicken, stirring continuously.
Bring the heat down and continue to stir regularly for 5-6 minutes.
Take off the heat and add in the mustard and honey (you could alternatively use 1 tsp of Dijon mustard, Mary does).
Add in most of the cheese and stir together until you have a smooth sauce.
Season with salt and pepper.
Add in the cooked macaroni.
Empty the mac 'n' cheese into a medium sized baking dish.
Slice the cherry tomatoes and scatter them across the pasta.
Sprinkle across the rest of the cheese and grind over a little more pepper.
Bake for 15-20 minutes until golden and bubbling.
Spoon into bowls.
Maybe a little more pepper?
And dive in, fork first! Beautiful.
Mary's Mac 'n' cheese is now in my weeknight repetoire and is my new absolute fave!
I've now gotta peace out with Barry W on repeat and a big bowl of this stuff.