Mac and Cheese – the ultimate comfort food.
Although it is mainly claimed as a US dish did you know that Mac & Cheese originated in England? Yep, a cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, written in the 14th century. You see folks, not only do you get a cracking recipe but a free history lesson to boot.
This recipe has an added kick of heat by incorporating MEAT DUST into the ingredients. You can of course leave out if you would rather go for a plainer version, but if you want my advice, keep it in… life is all about variety after all.
- 250 g macaroni pasta
- 1 tbsp salted butter
- 100 ml whole milk
- 2 tbsp plain flour
- 1 egg
- 100 g grated cheddar plus a little extra
- 100 g grated mozzarella optional
- 1 tbsp JACK’S MEAT DUST
- 2 spring onions chopped
- 2 tbsp breadcrumbs
Heat oven to 180C and line a muffin tin with muffin cases or even better silicone moulds.
Cook the macaroni following pack instructions. Drain and return to the pan.
Add the butter, milk and flour to the pasta. Stir until the butter has melted, then add the egg and cheese. Continue to stir until thick, returning to a gentle heat for 1 min or so if necessary, making sure to not cook the egg.
Add the MEAT DUST and spring onions and season generously. Spoon into the muffin cases
and sprinkle over a little cheese and breadcrumbs. Bake for 15 mins until golden.
Allow to cool a little to set, then remove from muffin cases.