Nadiya Hussain's mac 'n' cheese recipe
The extra cheesiness and bright orange colour from the cheese puffs blitzed to a powder is mixed with the mac and topped with breadcrumbs. It’s fun, it’s delicious and it’s bright!
Ingredients
For the mac 'n' cheese- 400 g macaroni pasta
- 30 g unsalted butter
- 3 tbsp plain (all-purpose) flour (30g/1oz)
- 600 ml whole milk
- 170 ml evaporated milk
- 1 tsp yeast extract (like Marmite)
- 450 g Cheddar, grated
- 2 tbsp Worcestershire sauce
- 8 x 16.5g/0.5oz packs of cheese puffs, blended to a powder
- 50 g breadcrumbs
- 1 x half the amount of cheese puff powder
- 50 g Cheddar, grated
Details
- Cuisine: American
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Start by cooking the macaroni as per the instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
- Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.
- Make the sauce by putting the butter in a saucepan 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.
- 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 puff powder, 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 eating.
This recipe is from Nadiya’s Fast Flavours (Penguin Michael Joseph, £22), out now. Photography by Chris Terry.
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