Return of the mac
I thought it was about time I came back with another recipe post. This time – my all time favourite mac and cheese recipe omg. This is a recipe I adapted from my bae, Jamie Oliver, in which the cheese sauce was originally meant to be in a lasagna. When I made this lasagna, I loved it but the best part by far was the cheese sauce. This sauce has leeks in it which add a new depth of flavour and sweetness to the dish which is incredible. And since I’m a lazy student I thought, why bother making a ragu and a cheese sauce when I can just make one. I then had the bright idea to add macaroni and thus a child was born. My macaroni food child.
This recipe is great to make for a family or a group of friends or uno for yourself to eat for days on end. Usually the latter. It’s perfect for when you want something cheesy and carby (obviously) but with the added bonus of feeling like you’re being super healthy because of the leek lol. Ultimate comfort food.
Anyways, onto the recipe!
Ingredients (serves four)
- 360g macaroni
- 1 medium leek (trust me)
- 1 bay leaf
- 100g cheddar cheese
- 500ml milk
- 1 tbsp olive oil
- 1 tbsp plain flour
- Gently heat the olive oil in a frying pan with the bay leaf
- Add the sliced leek and sweat in the frying pan slowly at a low heat to bring out the sweetness. Stir every now and then to avoid browning
- Once the leeks have softened (about 10-15 mins) remove the bay leaf and add the flour, stir to coat the leeks
- Gradually stir in the milk to avoid lumps
- Bring the sauce to a boil and leave to simmer for around 20 minutes until thickened – again make sure to stir every now and then
- Meanwhile add the macaroni to boiling water and cook till al dente or to your liking
- Once the sauce has thickened remove from the heat and stir in most of the cheese until melted and season with a pinch of salt and pepper
- Drain the pasta and add it to the sauce making sure to coat each piece
- Place the macaroni and cheese into a dish and sprinkle with the remaining cheese
- Bake in the oven at 200C for about 10 – 15 minutes or until the cheesy topping has melted and browned lightly
- DIG IN!
So as you can see it’s a pretty non complicated recipe but requires a bit of time. But trust me it’s all worth it in the end. I can’t see myself ever changing mac and cheese recipes although I think it makes a great base to experiment with. E.g. adding different/multiple cheeses or a bread crumb topping. Tasty, tasty.
What’s your ultimate comfort food?
Thanks for reading,
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