Add some serious crunch to your next Macaroni Cheese with this recipe from Nadiya Hussain. Liberally coated with the bright orange, crunchy cheese puffs The extra cheesiness and bright orange colour from the cheese puffs is fun, and delicious and bright!
INGREDIENTS
400g macaroni pasta
30g unsalted butter
30g plain flour
600ml whole milk
170ml evaporated milk
1 teaspoon Marmite or Vegimite
450g Cheddar cheese, grated
2 tablespoons Worcestershire sauce
1 pack of cheese puffs, blended to a powder
For the topping:
50g breadcrumbs
cheese puff crumbs
50g Cheddar cheese
METHOD
Preheat the oven to 200°C.
Cook the macaroni as per the instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
Put the butter in a saucepan onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.
When the mixture begins to thicken, add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.
Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Tip it into an ovenproof dish and level off the top.
Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.
Bake for 30–35 minutes. Take out and leave for 10 minutes before serving
Original Recipe Nadyia Hussain
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