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Mac and cheese topped with Chilli Flakes Recipe

mac cheese


700g Macaroni (cooked al dente)

30g Butter

1/2 Pint Milk

1/2 Pint Cream

400g Full flavoured grated Cheddar

1 heaped teaspoon Colmans English Mustard powder

1 heaped dessertspoon Cornflour

100g Grated Parmesan Reggiano

1 teaspoon Chilli flakes (optional)




Pre-heat Oven to 190C

  1. Melt butter in saucepan and add cornflour and mustard powder. Make roux
  2. Add the milk and cream and bring to simmer for a few minutes to allow the cornflour to cook
  3. When desired thickness is reached – should be like thick custard (may need to add more cornflour or more milk depending on consistency) add the cheddar and quickly stir to melt
  4. Combine with the cooked macaroni and put into a heatproof dish
  5. Sprinkle with Parmesan and Chilli flakes and bake for about 20 minutes or until golden brown and bubbling.
  6. Enjoy with a fresh green dressed salad and crusty bread