My favourite recipe is this mac and cheese with lardons, leeks and spinach although my daughter Arabella and I are quite a fan of the Kraft boxed mac and cheese although I dont think it contains much goodness :-) This is a new recipe I saw on Lorraines morning TV show - it is a completely different way to cook the dish and took about 50 minutes.
Ingredients for 4 people (big, healthy portions):
350g dried macaroni pasta
4 uncured chorizo sausage (or a flavour of your choice)
1 red onion, finely diced
2 garlic cloves, crushed
1 x 410g tin evaporated milk
80ml tomato ketchup
1 tsp English mustard
300g Cheddar cheese
1/2 a big pack of cheesy tortilla chips
Couple of drops of hot sauce (we didnt use)
Preheat the oven to 180 C / gas mark 4.
Boil the macaroni in salted boiling water according to the packets instructions - mine took 7 minutes and I cooked them al dente. Drain and then set aside.
Add the onion and garlic and cook for a further five minutes until softened.
Add the evaporated milk, ketchup, mustard, 2/3 of the grated cheese and then stir until melted.
Season and add the hot sauce if desired.
Stir in the pasta.
Pour into a baking dish.
Blitz up the tortilla chips until they resemble breadcrumbs - I scrunched them in the bag but you could use a food processor. Sprinkle over the pasta and then cover with cheese.
Bake in the oven for 30 minutes or until golden. Leave to stand for 5 minutes before serving.
I have to admit I was pretty dubious about cooking mac and cheese with ketchup and evaporated milk but it actually really worked and the tortilla chips and cheese topping was amaze balls!! It was a little sweet - I think to enhance the flavour I would serve with a green salad next time. Arabella prefers this version to my one with leeks and spinach….although that is not surprising for a kid….my husband Pascal shocked me by loving this too even though he hates ketchup and milk. We will definitely be cooking this again - it was quick and simple and cheap as well.
0 comments:
Post a Comment