Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 12
ОглавлениеThis mac and cheese dish has been the most popular recipe on my blog for quite a few years and is a hit with kids and adults alike. It is shockingly easy to make and yet still somehow better than a traditional recipe. Try this with grated cauliflower for any vegiphobes in your life – they will hardly notice it is there!
MAIN INGREDIENTS
500ml (17fl oz) water (or use stock and leave out the stock cube)
500ml (17fl oz) whole milk
500g (1lb 2oz) macaroni
1 head of broccoli or cauliflower, chopped small
¼ onion, grated
1 stock cube
2 garlic cloves, minced
2 teaspoons Worcestershire sauce (use a vegan version to make this vegetarian)
1½ teaspoons mustard powder
salt and pepper, to taste
FINISHING TOUCHES
180g (6½oz) (or more!) Cheddar cheese, grated
50g (2oz) panko-style breadcrumbs (optional)
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), remove from the heat and stir in the cheese.
3 If desired, add more cheese and/or panko-style breadcrumbs to the top of the finished dish, place under a grill and cook until toasty.
Mac and Cheese
