Wednesday, 12 June 2013

Chilli Mac'n Cheese

I love pasta and I love cheese, so the all-time classic 'Macaroni Cheese' is a much loved combination in our household. But today I tried something different. Comfort food and interesting new flavours together. A variation on the theme of macaroni and cheese with the addition of spicy chilli to it. I can only recommend this combination. And, as usual, it is easily done and does not take an awful lot of time to prepare. And of course it can be adjusted to the liking of everybody by adding more or less jalapeno peppers and fresh or dried chilli flakes.


Ingredients for 4:
1 tsp rapeseed oil,
750g minced beef,
2 cloves garlic, minced, 
1 tsp ground coriander,
1 tsp ground cumin,
2 tsp mild chilli powder,
650ml beef stock,
150ml water,
1 tin chopped tomatoes,
1 green pepper, diced,
150g frozen sweet corn,
1 tsp jalapeno peppers, chopped,
500g uncooked elbow macaroni,
125ml fat-free milk,
125g fat-reduced cream cheese,
150g  finely grated mature cheddar cheese.


1. Heat the oil in a heavy based pan over a medium to high heat. Add the beef and brown until no longer pink. Add the garlic, coriander, cumin and chilli powder and cook for 3 minutes. Add the stock, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done, adjust seasoning with salt and pepper.
2. Meanwhile, heat the milk and cream cheese in a second saucepan over a medium heat. Cook for 4 minutes or until cheese melts and the mixture is homogenous; stirring frequently. Remove from heat and stir in the cheddar cheese. Add cheese sauce to macaroni mixture; toss well to coat. Serve hot.

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