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.
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.
- 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.
- Melt 3 tbsp butter in your pan and add the flour. Whisk in low heat until the colour becomes blonde.
- Add the dry mustard powder or prepared mustard sauce, paprika, onions, bay leaf, salt and milk.
- 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.
- Once it is thick, remove the bay leaf and turn off the stove.
- Tempering the egg. After you have beaten the egg, add a tablespoon of your bechamel sauce and whisk it.
- 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?
- 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.
- Add the macaroni and stir. Mmm… we’re almost done!
- Transfer it to your casserole dish and turn on your oven to 350°F.
- Melt the remaining butter and add the bread crumbs. Mix it and put on top of your Mac and Cheese.
- Bake for 30 minutes until golden.
- Let it cool for a few minutes and serve!
Fucking worth it, especially with Sriracha sauce! ♥
What to do when you’re hungry and you find out that you only have a can of tuna in your pantry? You make Tuna Pasta baby!
9 oz dried spaghetti
2 tbsp olive oil
1 small onion, chopped
2 romano tomatoes, diced
1 tsp capers
180 g canned tuna, drained (I used Century Tuna Hot & Spicy)
Parmesan cheese (optional)
- Heat the pan and add oil. Sauté garlic, onion, tomatoes and capers.
- Reduce the heat and add the drained can of tuna. Stir and set aside.
- Cook the pasta according to packet instructions.
Drizzle with parmesan cheese and serve! ♥
Hi, my name is Kate and I am a Jamie Oliver fan.
This Jamie Oliver recipe is very easy to make. The key is to use as good quality pesto as you can get from your local store and to not overcook the beans (why the hell would you?)
9 oz dried farfalle
4 oz french beans
1 small red potato
1 oz Parmesan cheese
3 tbsp pesto
Extra Virgin Olive Oil
- Cook your farfalle in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Top the green beans and put to one side. Scrub the potato then slice it as thinly as possible.
- About 5 minutes before the pasta is done, add the beans and potato slices to the pot. Simmer until the pasta is cooked.
- When your pasta is cooked and the beans and potatoes are tender, scoop out a cupful of the water to keep, then drain everything in a colander.
- Return the pasta and veg to the pan. Add the pesto and stir everything together. If the sauce is a bit thick, add a little splash of your reserved cooking water to thin it out slightly.
- Stir in half the Parmesan. Taste and season with a good pinch of salt and pepper. Drizzle over some extra virgin olive oil then cover with a lid to keep warm.
I know, I need better photos. ♥
This recipe is inspired by Jamie Oliver‘s Rigatoni Arrabiata. Since I did not have some of the ingredients needed for his recipe like the cooked red peppers, I substituted it with sun dried tomatoes and tweaked the ingredients a little bit.
2 cloves garlic
1 red onion
2 fresh red chilis
5 oz sun dried tomatoes (in a jar)
1 can chopped tomatoes
1 small bunch fresh basil (I did not have this)
7 oz tortiglioni
4 tbsp capers (I love capers!)
1 tsp dried oregano
4 oz feta cheese
Black pepper (freshly ground)
- Peel and finely slice the garlic and onion. Finely slice the chili – if you want a kick leave the seeds in, for a more subtle flavor deseed.
- Drain and chop the sun dried tomatoes and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
- Cook your tortiglioni in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Heat a large pan over a medium heat and add a splash of olive oil.
- Add the garlic, red onion, chilis, capers, basil stalks and oregano, and fry until softened and turning golden brown.
- Add the tomatoes and sun dried tomatoes and simmer gently for 5 minutes.
- Remove from the heat, season lightly with salt and pepper and cover with a lid.
- When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
- Tip the drained pasta into the pan of sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
- Divide the pasta between the two plates, crumble the feta cheese, and the remaining basil leaves over the top, and tuck in!
Just imagine there are basil leaves on top of it. ♥
This is a simple recipe I’ve learned from my mom, I just removed the bacon bits.
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
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.
- 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.
- Put the butter to the hot frying pan, then throw in the finely sliced garlic and mushrooms.
- Add the cream of mushroom soup and Nestlé cream and let it cook for a minute, stirring occasionally.
- Add a bit of boiled water and milk to make it creamy to your liking.
- Add the cheese and salt and pepper to taste.
- Divide the pasta between your warm plates using tongs and pour in your creamy mushroom sauce. ♥