One of my dreams is to one day own a mac and cheese food truck!
You can just about make any flavour and then toss it through macaroni and bake it. Imagine all the things you like, then mix it in with macaroni. For example, I love chili and chili con carne, mix it in with macaroni, put cheese on top and and bake it in the oven and you have chili mac and cheese. You can also have it cold like a salad like they do in the Philippines. There they have a salad with macaroni, its usually with pineapple, ham, palm seeds, cheddar cheese and coconut dressed with mayonnaise or sour cream, sounds weird but bloody tasty stuff.
Flavours are endless really, vego’s can have Napolitana sauce and cheese or use three types of cheeses and mix it with some mustard and a little cream and bake it with some nice cheddar on top. My favourite flavour that I’ve come up with is roasted, crispy pork belly all chopped up and tossed in a dry pan to crispen up a little more, finish it some strips smokey roasted capsicums (peppers for non Aussies), roasted red onions and chipotle sauce, toss through macaroni and bake in the oven with some stinky cheese like an Epoisses or Taleggio. Decadence with all the good things in one plate! Served with crushed avocado on top and sour cream and boy, you’ve got a dish no one will turn their backs on.
Try this out for starters and see what the fuss is all about. I am using the chili recipe from the a previous blog to make things a little easier or if you make that chili recipe and wonder what you can do with any left overs.
If you cook up a braise dish like osso bucco or lamb shank or even a curry, try cutting the meaty bits down a little more and toss it through macaroni, add cheese that closely fits its flavour profile on top and bake it and who knows, maybe you can come up with your original mac and cheese!
Macaroni and Cheese
700gr Raw Macaroni
500gr Alexandrina Cheddar Cheese – grated
1 Recipe of Chili Con Carne Recipe – previous articles
For the Macaroni
- Place ten litres of water to boil with the salt
- Once boiling, add the macaroni and cook until al dente. This is when you bite into a pasta, it has some resistance to the teeth but no crunch
- Staring in a colander and run cold water through, set aside until needed
- Pre Heat the oven at 180 degrees Celsius
- Using a large pot, place the chili con carne sauce and heat up until simmering
- Add the blanched pasta and stir through for about 5 minutes
- Place into a baking dish
- Sprinkle the cheese on top until “all” the surface area is covered, this will inhibit the pasta from getting dry
- Bake for 10 minutes in the oven or until the cheese is golden brown