A tasty Mac n’cheese recipe
Over the last few years, we have seen a great rise in the popularity of Macaroni Cheese or Mac n’cheese as it’s become known. I remember when I was a child my father enjoying this dish, so it seems things have come the full circle!
We’ve made this version a little healthier with the addition of some greens and other vegetables and a reduction in the amount of pasta but it’s still really tasty and fun to eat. Why not try it with a simple red such as our Nero d’Avola from La Mura in Sicily. It will be a great combination and makes for a simple yet tasty supper.
200 g green beans cut into similar sized pieces as the Macaroni
250 g Cauliflower in small florets
50 g Plain flour
600 ml semi skinned milk
125 g mature cheddar, grated
1-2 tbsp French mustard to taste
100 g peas (frozen can be good but defrost first)
50g cavallo nero, destemmed and shredded.
Preheat the oven to 180 deg C. Boil a large pan of salted water and add the pasta. Cook for 5 minutes, add the beans then after a further 2 minutes add the cauliflower. Cook for a further 2 minutes. The vegetables should be cooked but remain al dente.
Melt the butter in a saucepan and when melted but not boiling, add the flour and cook for 2 minutes until it smells of biscuits. Away from the heat, gradually add the milk whisking continuously. Put the pan back on the heat and cook for 10 minutes until it has thickened, add the cheese and mustard and season.
Put the cooked pasta, vegetables and peas to the sauce and place in a baking dish. Add the Cavallo Nero to some oil in a frying pan and cook until just starting to wilt. Cover the pasta with the Cavallo Nero and cook the whole dish in the oven for 15 to 20 minutes until bubbling.