Macaroni and Cheese, despite being one of the easiest and most popular of comfort foods, is still the most messed up usually. It can end up being really bland, undercooked or over cooked with a gluggy sauce. No matter what combination of ingredients are used by different cooks, what we are trying to achieve is a melt in the mouth pasta with thick, creamy sauce. I love anything chilli garlic…these are flavours that perk up anything and transform from ordinary to extraordinary.
For Baked Chilli Garlic Macaroni and Cheese :
200 gm elbow macaroni
3 cloves garlic crushed
2 teaspoons red chilli flakes
1 cup cheddar cheese, shredded
3 tablespoons butter
2 tablespoons plain flour
2 cups milk
1 teaspoon Dijon mustard
2 tablespoons Worcestershire sauce
Salt and pepper to taste
This Is What You Do :
Preheat oven to 175 degrees C.
Boil macaroni in a pot of boiling, salted water till al dente. While the macaroni is cooking, in a separate saucepan melt butter on medium low heat.Add garlic and fry a few seconds. Add flour and stir till it makes a smooth paste. Let it cook for 2 minutes. Take the pan off the heat, add Dijon mustard, Worcestershire, salt and pepper. Whisk in milk slowly, making sure there are no lumps. Put the pan back on heat, add 1/2 cup cheese and keep stirring as the cheese melts and the sauce thickens to a silky custard consistency.
As soon as the macaroni is cooked, drain and add to the cheese sauce.
Spoon into individual ramekins, top with remaining cheese and chilli flakes. Bake for 10 minutes or till the top is golden.
Makes 4 individual servings