It was icy cold here today (or at least by Australian standards) and we both felt like something quick and warm for lunch, deciding upon a bowl of mac and cheese. The following recipe is pretty hard to stuff up and requires minimal ingredients, making it the perfect pantry snack this winter.
1 cup cheese (we used a mix of grated cheddar and granulated Parmesan)
2-3 cups of milk
3 teaspoons vegetable stock powder
1 tablespoon mustard
1 teaspoon dried chives
1/2 teaspoon smoked paprika
1/2 teaspoon ground white pepper
1/2 teaspoon mild curry powder
- Fill saucepan with water, adding a pinch or two of salt. Bring water to the boil, then add your macaroni. Cook for as long as is recommended on the packet.
- While the pasta is cooking, prepare your sauce (though remember to stir your pasta from time to time to prevent it from sticking and burning to the bottom of the pan, and also just to check its progress in cooking).
- In another saucepan, melt the butter, add the flour, and cook, stirring for a few minutes.
- Add the cold milk, bit by bit, stirring well with each addition to avoid lumps.
- Add the paprika, pepper, stock power, chives, and curry powder, and cook until the sauce thickens.
- Add the cheese and mustard, and stir until cheese has melted, and to avoid burning on the bottom of pan.
- When your pasta is aldente, drain in a colander, and then return it to its saucepan (now off the heat). Pour in your sauce, and fold through well.
Serve immediately and enjoy! We decided upon wheat beer as our accompanying beverage, finding it to be quite suitable to sip between mouthfuls of mac!