Pimped up mac ‘n cheese
Winter is my favourite food season. I fill the rainy, stormy days with bowls of steaming stews, pasta dishes and soups. There is nothing quite as comforting as a fragrantly warm meal when it’s dark and cold outside. Thanks to @faircapedairies, my winter comforts are even more indulgent. I love cooking with their milk and yoghurts, as it’s simply the right thing to do. This weekend, I zhooshed up a familiar #lockdown recipe with some staples I had in the fridge and cupboard, as I really didn’t feel like going to the shops. The result? The Tall Hedonist and I feasted on an almost one-pot creamy mac ‘n cheese, stuffed with bacon, mushrooms and handfuls of cheese!
- 2 1/2 - 3 cups Uncooked Macaroni
- 3 - 3 1/2 cups Fair Cape Dairies Full Cream Milk
- 1 tsp Garlic Powder
- 1 tbsp Butter
- 1/4 cup Water
- 1 tbsp Mustard (Wholegrain, Dijon or English)
- 1 cup Grated cheddar cheese
- 1 pack Shoulder Bacon, diced
- 1 punnet Button Mushrooms, sliced
- Salt and pepper to taste
- Crispy onion sprinkles and parsley to garnish
In a large pot combine a pinch of salt, milk, garlic powder, mustard, butter and water. Bring to a boil.
Add in macaroni, reduce heat to low.
Continue to simmer stirring frequently until noodles are cooked (about 20 minutes).
Continue to add little bits of milk if the liquid becomes low, or the mixture looks too dry (it should be deliciously saucy, but thick).
In a separate pan, fry your bacon in a bit of olive oil until crispy. Cook the mushrooms in the same pan with a bit of butter until soft and browned. Set aside until later.
Remove the macaroni from heat when it’s done and stir in the cheese, bacon and mushrooms. Season to taste. Let it stand for a few minutes before serving.
Tips:
• The sauce should not be dry; continue to add little bits of milk to keep it saucy.
• You can add any cheese, or a combination of cheeses.
• Feel free to add other vegetables, or to leave out the bacon. Will also be fantastic with tinned tuna.
• Garnish with crispy onion sprinkles and fresh herbs.
Recipe by: The Little Hedonist
www.thelittlehedonist.co.za
@thelittlehedonist