Mac and cheesy
Cheese puff-topped mac and cheese? Yes please
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
400g macaroni pasta
30g unsalted butter
3 tablespoons plain flour
(30g) 600ml whole milk 170ml evaporated milk
1 teaspoon yeast extract
450g Cheddar cheese, grated
2 tablespoons Worcestershire sauce
8 x 16.5g packs of cheese puffs, blended to a powder
50g breadcrumbs cheese puff crumbs
50g Cheddar cheese, grated
Method
Start by cooking the macaroni as per the instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
Preheat the oven to 200°C/fan 180°C.
Make the sauce by putting the butter in a saucepan and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.
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 minutes.
Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Tip it into an ovenproof dish and level off the top.
Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.
Bake for 30–35 minutes. Take out and leave for 10 minutes before eating.
Nadiya’s Fast Flavours by Nadiya Hussain is published by Penguin Michael Joseph. Photography: Chris Terry
