Everyone knows how to make a basic mac’n cheese but if you’re looking to impress your friends and family with a dish, then this recipe by Red, Hot & Smokin’ will have everyone asking for more.
Ingredients
250 g (9 oz) macaroni, cooked per packet instructions
400 g (14 oz) grated cheddar cheese
150 g (5 oz) grated Parmesan
250 ml (8 fl oz) cream
750ml (24 fl oz) loose béchamel sauce (see method below)
1 ½ tbsp truffle paste
1 tbsp hot sauce
Salt and pepper
Crushed cheese flavored corn chips, to serve
For the béchamel sauce:
3 tbsp butter
3 tbsp plain flour
750ml (24 fl oz) milk
Salt and pepper
Method
1. Gently melt butter in a pot over medium heat. Add flour and cook out for a minute, stirring constantly, so flour does not burn. Add milk, roughly half a cup at a time, and whisk to ensure a smooth consistency. Once all milk is added cook out for another minute or two, whisking often. Season with a little salt and pepper and it is good to go.
2. Gently heat your béchamel sauce in a pot over medium heat. Add all ingredients except macaroni. Stir to combine and melt cheese. Heat pasta by quickly dipping into a pot of boiling water and then straining. Add macaroni to sauce and stir to combine. Check seasoning and adjust if necessary. Top with crushed corn chips and serve.
Tip: If you have some leftovers the next day, feel free to slice it into squares, crumb it up and deep fry them for Tasty Fried Mac ‘n’ Cheese Bites.
