Tag Archives: cheese

Mac and Cheese

There are so many versions of Macaroni and Cheese nowadays. Sometimes with vegetables, sometimes with sausages. My husband told me that his mum made it with corn. So basically, you can put anything you like in your Mac and Cheese. In fact, in one week I made two versions of this dish. One with egg and one without it. Why? Because my husband is trying to avoid egg as much as possible and I want my Mac and Cheese creamier, so there you go! Two versions of Mac and Cheese.

Ingredients:

Patience, you need patience

3 cups uncooked macaroni

7 tbsp butter

3 tbsp AP flour

1 tbsp dry mustard powder*

½ tsp paprika

½ cup chopped onions

1 bay leaf

1 tsp salt

3 cups whole milk

1 egg (optional), beaten

3 cups sharp cheddar cheese, shredded

1 cup bread crumbs

___________________________________

*  The recipe calls for 1 tbsp of dry mustard, which works out to 3 tbsp of prepared mustard.  However, I only used 1 tbsp of prepared mustard and it worked out fine.

___________________________________

Procedure:

  1. Cook the macaroni according to packet instructions. Once cooked, run cold water to stop it from cooking. We want the pasta to be able to hold the cheese.
  2. Melt 3 tbsp butter in your pan and add the flour. Whisk in low heat until the colour becomes blonde.
  3. Add the dry mustard powder or prepared mustard sauce, paprika, onions, bay leaf, salt and milk.
  4. Whisk until you get impatient it becomes thick. Let me give you a heads up ― it won’t get thick until it reaches the boiling point, so you have to be patient. And no, I know what you’re thinking, you cannot just turn the heat up no matter how tempted you are.
  5. Once it is thick, remove the bay leaf and turn off the stove.
  6. Tempering the egg. After you have beaten the egg, add a tablespoon of your bechamel sauce and whisk it.
  7. Add the tempered egg to the pot whilst whisking the bechamel sauce fast. I know you only have two hands but you better do this right or your egg will get cooked. Now, you don’t want that, do you?
  8. Add the cheese. Don’t stop whisking baby! You don’t stop whisking until the sauce becomes smooth. You want to eat a good Mac and Cheese, so be patient.
  9. Add the macaroni and stir. Mmm… we’re almost done!
  10. Transfer it to your casserole dish and turn on your oven to 350°F.
  11. Melt the remaining butter and add the bread crumbs. Mix it and put on top of your Mac and Cheese.
  12.  Bake for 30 minutes until golden.
  13. Let it cool for a few minutes and serve!

Fucking worth it, especially with Sriracha sauce! ♥


Creamy Mushroom Pasta

This is a simple recipe I’ve learned from my mom, I just removed the bacon bits.

Image

9 oz dried spaghetti

1 can cream of mushroom soup

1 can sliced or whole mushrooms

160 g Nestlé cream

2 oz romano or parmesan cheese

3 cloves garlic

Butter

Sea salt

Black pepper

Milk (optional)

Procedure:

I like to cook my spaghetti after I cooked the sauce to make sure the food is still warm but if you want to cook it the same time as you are cooking the sauce, make sure you save a cup of the starchy water so you can use it to moisture the pasta later. Cook the pasta according to packet instructions, add sea salt to season it.

  1. Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
  2. Put the butter to the hot frying pan, then throw in the finely sliced garlic and mushrooms.
  3. Add the cream of mushroom soup and Nestlé cream and let it cook for a minute, stirring occasionally.
  4. Add a bit of boiled water and milk to make it creamy to your liking.
  5. Add the cheese and salt and pepper to taste.
  6. Divide the pasta between your warm plates using tongs and pour in your creamy mushroom sauce. ♥

Image


%d bloggers like this: