Macaroni Cheese is one of those trusty, go-to dishes we all love, but it’s treated like the middle child no one every worries about. It’s not given the proper love and care it deserves, since the carbs and cheese do all the work of satisfying. It’s really hard to screw up mac ‘n cheese, unless it’s those plastic microwave goodies. Don’t go there. I’ve discovered though that the nicer you are to your dish, the nicer it will be to your tongue. Note: this ‘niceness’ is inversely proportionate to its treatment of your hips and waistline.
Macaroni Triple Cheese
For the mixture:
250g wholwheat macaroni
1 cup of frozen corn
1 onion, chopped
3 cloves of garlic, sliced
For the cheese sauce:
2 tbs butter
2 tbs flour
2 cups of milk
3 tbs grated cheddar
2 tbs crumbled feta
1 tbs cream cheese
1 tbs sour cream
2 tsp Colman’s English mustard
For the top:
2 tomatoes, sliced thickly
handful of Simba chips, crushed
salt and pepper to taste
Start wth love in your heart. Cook this for someone special.
Preaheat your oven to 180ºC.
Cook your macaroni until it’s al dente.
Fry your onions in some butter until translucent. Add bacon and fry till cooked. Add corn and garlic cook for just a few minutes more. Remove from the stove and mix the macaroni into it.
For the sauce, melt the butter over a low heat in a saucepan. Once melted, add flour and stir to form a roux. Take the pot off of the stove and add some milk – about 1/3 of a cup. It’s best if the milk is warm, but I always forget to warm it up first. Return the pot to the stove and stir to combine. Stir continuously. Add more milk as the mixture gets thick. Keep adding until all the milk has been used, and don’t be afraid to use a bit more if you feel it’s too thick. I like my mac ‘n cheese sauce to be thin so that it can spread.
Add the cheeses and mustard and stir continuously. Once it’s your preferred consistency, pour the sauce into the macaroni and bacon mix and combine well. Add the sour cream and mix it in.
Place slices of tomato on top, season, then add the chips.
Place it in the oven for 20 minutes, or until it’s crispy on top. Remove and let it stand for 10 minutes before serving.
Chips, cheese, carbs… may the kilos have mercy on my hips.