9 March 2017

Mexican mac'n'cheese

Mac'n'cheese is certainly one of my favourite dishes, and I also like when it's slightly altered at times. I like the fairly new M&S ready meal, mac'n'cheese with leek and smoked cheese breadcrumbs, and recently one of my local burger places had truffle mac'n'cheese on offer (really really tasty!).

So that's how I thought that I could also try a new version of the classic in my kitchen. I wanted to go with Mexican spices, and what could've been a better choice than Gran Luchito smoked chilli paste as the base for the spicing. Feel free to use other brands, but I really like Gran Luchito at the moment.

My partner doesn't like milky and creamy sauces, so I whisked the cheese directly into chilli seasoned vegetable stock. I liked the end result of this recipe, soft macaroni smothered in cheese with a hint of chilli, just perfect for me. Try it, if you are a fan of mac'n'cheese and/or Mexican food!

Mexican mac'n'cheese
One large oven dish

300 g macaroni
1 onion
2 garlic cloves
1 small chilli
1 tbsp vegetable oil
1 tsp smoked chilli paste
Sprinkle of smoked paprika
Sprinkle of salt
Sprinkle of ground black pepper
200 ml vegetable stock
200 g grated emmental


Cook the macaroni and set to side.

Chop the onion, garlic and chilli finely and cook them in vegetable oil until soft.

Mix in the seasoning and the smoked chilli paste.

Then add the vegetable stock and let it heat through.

Gradually start whisking in the grated cheese so that it melts into the mix. Use about 100 g of the cheese at this stage.

When the cheese mixture is smooth, mix it with the macaroni and put into an oven dish.

Cover with the rest of the cheese and bake at 180 C for about 15 minutes.


Your VegHog

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