Go on. I’ll say it. I’m not afraid to. I prefer Mac and Cheese not to be baked in the oven. This stovetop version is still that heavy, decadent, cheesy, carb-y comfort food you get from mac and cheese while being really quick to make and easy to portion for one. Feel free to experiment with pasta shapes, and with cheese any mix of what you have in your fridge with work.
Ingredients
Serves 1
75g pasta
2 heaped teaspoons butter
2 heaped teaspoons plain flour
about 250ml milk
50g cheese
1/2 tsp mustard powder or cayenne pepper
handful breadcrumbs
1 clove garlic
Instructions
- Cook the pasta according to the packet instructions
- Melt the butter in a pan and stir in the flour to make a roux
- Add the milk a little at a time stirring to incorporate into the roux
- Add the cheese and mustard powder to the sauce and keep stirring
- Meanwhile, fry the breadcrumbs and garlic in a pan until crisp
- When the pasta is cooked add to the cheese sauce and stir to coat
- Serve with the toasted breadcrumbs sprinkled over
Key Tip
Keep stirring that sauce to keep any lumps out.
Suggestions for leftovers
Cheese and breadcrumbs also feature in this baked mushroom recipe.
