I’ve never made Mac and cheese. My only memory of macaroni is cooking about eight kilos of it then accidentally dumping it of the kitchen floor and having the dog come inside and eat it. I must have been about 9 and I’ve only just recovered from the experience. But today I felt like comfort food. Also I watched the Bones episode where a chef gets murdered. Guess what her specialty was? Yep, Mac and cheese. So I did a little research and came across this recipe at Smitten Kitchen, awesome site by the way http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/. I felt the need to add leeks as per the dead fictional chef’s recipe and used a few different cheeses. Julia Molskin, author of the recipe has a wonderful idea. Firstly she condones the use of a 2:1 ratio of cheese to pasta and secondly, these words: “The moral of the story is: When in doubt, add more cheese.”
Easy Mac and Cheese
- 125g uncooked macceroni
- 125g grated parmasan + 1/3 cup for topping
- 125g tasty cheddar
- 3/4 cup ricotta cheese
- 1 1/4 cup milk
- 5 baby leeks
- 1tsp mustard powder
- salt and pepper
- Mash the ricotta into the milk.
- Slice the baby leeks and mix with the cheese, salt, pepper , mustard and pasta into the milk mixture.
- Pour into a greased baking tin, cover with alfoil and bake at about 170 for 30 minutes.
- Remove the cover, coat with remaining Parmesan and bake for another 30 minutes.
Oh what cheeeeeesy goodness! This is amazing. I just had two helpings even though I wasn’t really hungry! NOM!