Is it weird that I can still smell the aroma of the Mac n Cheese despite making this meal last week with a friend? Or perhaps, the smell of the leftover still lingers the corridor of my house from my step-dad reheating the meal this afternoon. Take note that I’m writing this post at 23:49 to be exact.
I love discovering new things about myself, Two thousand and eighteen have revealed hidden gems I didn’t know I had. This year has exposed my need to be a domesticated goddess, baking and cooking more often than usual. I applaud this. Furthering my indulgent on the home-cooked meal segment on Bumascloset, Mac n Cheese, an easy dish to make sounds like a great idea. Sure, I’m aware of people dietary are different, a substitute for the ingredients should use at your discretion. With no further ado, let’s get cooking!
Prep Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins Serves: 4 – 6
3 1/2 Cups of Maraconi
300ml of Fresh Double Cream
1 Glass of milk
2 Teaspoon of salt
1/2 teaspoon of ground pepper
3 Teaspoon of paprika
1 (250g) Pack of Cheddar Cheese
Breadcrumbs, or wheat crackers
Preheat oven to 350°F
Before making the cheese mixture, bring a large pan of salted water to the boil, then add the macaroni and cook until al dente. Drain, reserving the pasta water and set aside.
Meanwhile, pour the 300ml of fresh double cream, a glass of milk, salt, ground pepper, paprika and cheddar cheese in a mixing bowl.
Taste the mixture to see if you like it then add the egg. Stir well until combined.
Butter the baking dish, add the macaroni in the buttered baking dish and stir the cheese mixture on the macaroni until combined.
Mix the breadcrumbs or crushed crackers with the remaining cheese. Sprinkle the mixture over the macaroni, then bake for 20 – 30 minutes until golden and bubbling hot.
Serve on a plate with a side of salad.