IT is the ultimate winter comfort food and now you can enjoy macaroni cheese in all kinds of exciting new ways.
Chef Carol Hilker has taken this family favourite cheesy delight to the next level.
From a moreish lasagne to a speedy mug recipe and easy-peasy mac and cheese muffins, Food Editor Kirsty Spence picks out five of Carol’s purse-friendly, delicious recipes.
- Extracted from Mac & Cheese: 60 Super Tasty Recipes by Carol Hilker, published by HQ, £16.99
Mac & cheese muffins (makes 12)
Cooking time: 1 hour
YOU NEED:
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- 450g elbow (curved) macaroni or other small pasta
- ½ tsp olive oil or melted butter
- 115g unsalted butter, plus extra for greasing
- 1.2l whole milk
- 60g plain flour
- 2 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- ¼ tsp garlic powder
- Splash hot sauce, or to taste (optional)
- 500g grated mature or white Cheddar
- 230g grated mild Cheddar or 125g grated pecorino romano
- 350g garlic butter croutons
METHOD: Cook the macaroni in a pan of boiling water for two to three minutes less than the instructions on packet.
Tip macaroni into a colander, rinse under cold water, and drain well.
Drizzle ½ tsp olive oil or melted butter on top, then toss and mix to stop the pasta sticking together.
Preheat oven to 190C/170C fan/gas 5.
Lightly butter a large 12-hole muffin tin or small 24-hole muffin or cupcake tin.
Heat the milk in a medium saucepan over a low-medium heat.
In a separate high-sided frying pan, melt butter over a low-medium heat.
When the butter bubbles, add flour.
Cook, whisking the butter and flour for a minute.
Once the mixture has thickened, slowly pour in hot milk, about 60ml at a time, whisking constantly, until mixture bubbles and becomes a thick sauce.
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When thickened, remove pan from the heat.
Stir in salt, black pepper, nutmeg, garlic powder, hot sauce, if using, and all but 115-155g cheddar (or 50g pecorino romano, if using).
Mix until a smooth sauce forms, then stir in macaroni.
Spoon mixture into the greased muffin tins, or you can use muffin cups.
Pulse the croutons in a food processor to crumbs.
Sprinkle the remaining cheese and breadcrumbs over the top.
Bake until the cheese has browned.
Cool for at least five minutes, then serve hot.
Pizza mac bake (serves 4-6)
Cooking time: 45 minutes
YOU NEED:
- Butter, for greasing
- 350g macaroni, shells, or cavatappi (corkscrew-shaped pasta)
- ½ tsp olive oil or melted butter
- 350ml evaporated milk
- 350g grated mild or medium Cheddar
- 175-225g canned chopped tomatoes, drained
- 175-225g pizza sauce
- 1 small green pepper, deseeded and chopped
- 1 small sweet red pepper, deseeded and chopped
- 200g grated Italian cheese blend
- 60g sliced pepperoni
- Any other pizza-style toppings of your choice, such as mushrooms, jalapeno chillies, ham, sausage, olives, anchovies or pineapple
- Salt and freshly ground black pepper, to taste
- Fresh chives, parsley, or basil, to garnish
METHOD: Preheat the oven to 190C/ 170C fan/gas 5.
Lightly butter a large baking dish.
Cook the macaroni in a pan of boiling water for two to three minutes less than the instructions on the packet, until al dente.
Tip the macaroni into a colander, rinse under cold water and drain well.
Drizzle ½ tsp olive oil or melted butter on top, then toss and mix to stop the pasta sticking together.
Bring the evaporated milk to the boil in a medium saucepan over a medium to high heat.
Add the cheese and immediately reduce the heat to low, whisking constantly until the cheese has melted and the liquid has thickened to a creamy sauce, about two minutes.
Stir in the macaroni and transfer to the casserole dish.
In a small bowl, combine the tomatoes and pizza sauce, then drop spoonfuls over the macaroni.
Top with the peppers, Italian cheese, pepperoni, and any other toppings.
Bake for 25 to 30 minutes until bubbly.
Add salt and pepper, if needed, and garnish with herbs
Lasagne mac & cheese (serves 4-6)
Cooking time: 1 hour
YOU NEED:
For the mac and cheese:
- 350g macaroni shells or pasta of your choice
- ½ tsp olive oil or melted butter
- 350ml can evaporated milk
- 350g grated mild or medium Cheddar
- Salt and freshly ground black pepper, to taste
- Parsley, to garnish (optional)
For the lasagne:
- 450g minced beef
- ½ white onion, diced
- 3 cloves garlic, finely chopped
- Non-stick cooking spray or butter, for greasing
- 370–500ml spaghetti or tomato sauce
- 115g grated mozzarella cheese
- 50g grated parmesan cheese
- Basil leaves, to garnish (optional)
METHOD: Make the mac and cheese.
Cook the macaroni in a pan of boiling water following the instructions on the packet, until al dente.
Then tip the macaroni into a colander, rinse under cold running water, and drain well.
Drizzle ½tsp olive oil or melted butter on top, then toss and mix thoroughly.
This will stop the pasta sticking together.
Bring the evaporated milk to the boil in a medium saucepan over a medium to high heat.
Add the cheese and immediately reduce the heat to low, whisking constantly until the cheese has melted and the liquid has thickened to a creamy sauce, about two minutes.
Add salt and pepper to taste, if needed, or optional parsley garnish.
Meanwhile, in a separate frying pan, brown the beef, onion, and garlic, stirring occasionally.
Then drain the mixture and set aside.
Preheat the oven to 190C/170C fan/ gas 5.
Lightly spray a 3-litre baking dish with non-stick cooking spray or lightly butter.
Spread half of the mac and cheese evenly over the base, then top with a layer of half the meat, then a layer of half the sauce, and finally half of the cheeses.
Repeat the layers once more, finishing with the remainder of the cheeses.
Bake for 20 minutes.
Leave the casserole to rest for two to three minutes before serving, garnished with basil, if you are using.
Mac & cheese in a mug (serves 1)
Cooking time: 5 minutes
YOU NEED:
- 28g elbow macaroni
- 4 tbsp whole milk
- ½ tsp cornflour
- 30g grated mild or mature Cheddar
- Salt and freshly ground black pepper, to taste
METHOD: In a large microwavable mug or small bowl, combine the macaroni and 175ml cold water.
You need a large mug as the water will boil and rise up.
Microwave for about three and a half minutes.
You want the pasta to be fully cooked.
Drain off the remaining cooking water.
Stir the milk, cornflour and grated cheese into the pasta in the mug and microwave for a final 60 seconds to create the sauce.
Leave to stand for ten seconds and stir well.
Season to taste with salt and pepper.
