, , , , , , , , , ,



This is express sofa food.  The versatility of Mac ‘n Cheese makes it a midweek lifesaver after a busy day, using whatever favourite cheeses you have lurking in the fridge.  Also the frugality of it’s ingredients a winner when pursestrings are stretched or you haven’t had time to shop.  This is a part-steal adaptation from ‘Nigella Express’ and an entry to Forever Nigella, using evaporated milk instead of the laborious task of making a bechamel cheese sauce and I’ve added flaked almonds which gives the dish bite and texture.  I’ve often made this the night before, refrigerating, and then baked it the following day.  Feel free to substitute the cheeses to suit whatever you have.  Real fast food.

Serves  4

You will Need –

250g dried macaroni

410g tin evaporated milk

100g cheddar cheese, grated

50g camembert, rind removed

50g parmesan, grated

50g Blue cheese

2 eggs

250ml / 1 cup milk

1 tsp Djon mustard

2 tbsp flaked almonds

Half a nutmeg grated

salt and white pepper

To Do –

Pre-heat the oven to 220C.

Cook the macaroni according to the packet instructions.

In a food processor, or in a large bowl place all of the other ingredients and mix or whizz for a minute.

When the macaroni is cooked and drained, pour this cheese sauce over and mix well.

Put this into a baking dish sprinkling with flaked almonds and bake for about 10-15 minutes.