We love mac and cheese in our house, but it goes against one of my basic food rules: although utterly delicious and my ultimate comfort food, there is no colour!
I am not a lover of a plate of beige – I really feel that when my plate is bursting with colour, it boosts my mood. It also makes me feel good knowing that I can tick off a couple more food groups – just adding a few veggies means that you are on your way to five-a-day.
So, with this in mind, I have compiled a list of ways to supercharge our favourite pasta dish!
- Salmon, peas and carrots: cook 2 salmon fillets, remove the skin and flake. Finely dice 2 carrots and cook along with 200g pea;
- Spinach and tomato: chop 200g spinach and slice 200g tomatoes;
- Cauliflower: break a head of cauliflower into small florets and cook with the pasta;
- Broccoli: break a head of broccoli into small florets and cook with the pasta;
- Chorizo and spinach: chop the spinach and fry off 60g chorizo.
Step 1: Make your basic macaroni recipe
Step 2: Add your chosen extra ingredients at step 6
Step 3: Enjoy!
- 350 g pasta
- 40 g butter
- 40 g plain flour
- 600 ml milk
- 300 g cheddar grated
- 1 tbsp mustard
- Put a pan of salted water on to boil. Cook the pasta, according to cooking guidelines on the packet; drain well and set aside (remembering to reserve a ladle full of the cooking water for later)
- Melt the butter over a medium heat. Add the flour and stir to form a roux; allow it to cook for a few minutes
- Gradually whisk in the milk and add the mustard. Cook for 10- minutes until you have a thickened and smooth sauce
- Preheat the grill to hot
- Remove the sauce from the hob, add the cheese (reserving some to sprinkle on top) and stir until it is well combined and melted
- Add the pasta to the cheese sauce and mix well
- Sprinkle over the remaining cheese and place the dish under the hot grill. Cook until the cheese is browned and bubbling
Top tip: you can refrigerate or freeze leftovers. Add a little warm water to loosen the sauce before reheating.