Mac and cheesy
Nadiya's twist on mac and cheese will have kids of all ages excited. It's made using cheesy puff crisps, which are crushed, mixed with the sauce and used to top the mac and cheese along with breadcrumbs. It’s fun, it’s delicious and it’s bright!
Ingredients
For the macaroni cheese
- 400g/14oz macaroni pasta
- 30g/1oz unsalted butter
- 3 tbsp plain flour (approx. 30g/1oz)
- 600ml/20fl oz full-fat milk
- 170ml/6fl oz evaporated milk
- 1 tsp yeast extract
- 450g/1lb cheddar cheese, grated
- 2 tbsp Worcestershire sauce
- 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs
For the topping
- 50²µ/1¾´Ç³ú breadcrumbs
- 50²µ/1¾´Ç³ú cheddar cheese, grated
Method
Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
Preheat the oven to 200C/180C Fan/Gas 6.
Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping 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.
Keep whisking till 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. 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 eating.
