About this recipe

Macaroni and Cheese is an American classic baked pasta dish which can either be served as an entrée or as a side dish. Sometimes referred to as macaroni cheese or mac 'n' cheese, but what I like about Macaroni and Cheese is the sheer simplicity of the dish. There are endless combinations with common additions like peas, corn, ham and even ground beef.

The key to a good Macaroni and Cheese is the cheese and ultimately the cheese sauce. If possible, try to buy a block of aged cheddar cheese and grate it yourself. Forget the cheap plastic cheeses which are pre grated.

Ingredients

300g dried macaroni
45g (3 tablespoons) butter
45g (3 tablespoons) butter
1lt milk
100g cheddar cheese, grated
45g (3 tablespoons) parmesan cheese, grated
15g (1 tablespoon) wildfire spice 
15ml (1 tablespoon) macadamia nut oil
pinch salt

Cooking instruction

Preheat the oven to 180° celsius, then in a large pot of salted boiling water with litte macadamia nut oil, cook the Macaroni till they are just cooked or al dente. Strain well and transfer to large mixing bowl.
 
In a sauce pan melt the butter and add flour to form a roux. Then gradually whisk in the milk. You’ll need to whisk thoroughly to ensure there are no lumps. Add the wildfire spice and grated cheddar reserving a little bit of both for the top of the Macaroni and Cheese.  Make sure the cheese is well combined, then strain using a fine strainer to remove any lump in the cheese sauce. Combine with cooked macaroni pasta.

Mix the cheese sauce and macaroni well. You can either make a large casserole dish of Macaroni and Cheese or make individual serves (as per photo above), it’s up to you. Once the macaroni and cheese sauce is in the dishes top with parmesan, cheddar cheese and wild fire spice. Bake for about 30 minutes or until the cheese is lightly browned on top.

Serve as a side dish or with a fresh salad.