Mac & cheesy
I have a dozen different ways to make mac and cheese. This is my kids’ slightly psychedelic version, made using their favourite puffed cheesy crisps, which they used to devour as youngsters. The extra cheesiness and bright orange colour from the cheese puffs blitzed to a powder is mixed with the mac and topped with breadcrumbs. It’s delicious and it’s bright!
Serves 6-8 Prep 25 mins Cook 45 mins
400g macaroni
30g unsalted butter
3 tbsp plain flour (30g)
600ml whole milk
170ml evaporated milk
1 tsp yeast extract
500g cheddar, grated
2 tbsp Worcestershire sauce (optional) 8 x 16.5g packs of cheese puffs,
blended to a powder
50g breadcrumbs
1 Start by cooking the macaroni following the pack instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
2 Heat the oven to 200C/180C fan/gas 6. Make the sauce by putting the butter in a pan and popping onto a medium heat. Once the butter has melted, add the flour and whisk in. Add the milk, a little at a time, whisking all the time until incorporated.
3 When the mixture begins to thicken, add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 mins.
4 Add 450g of the cheese to the sauce and stir until melted. Stir in the Worcestershire sauce, if using, and half the cheese puffs, then add the macaroni and mix through. Tip into an ovenproof dish.
5 Sprinkle over the breadcrumbs, remaining cheese puff crumbs and the grated cheese. Bake in the oven for
30-35 mins. Take out and leave for 10 mins before eating.