When the weather is biting cold and one has little energy or body warmth when stepping through the front door I’m of the opinion that mac ‘n cheese is the answer. It’s cheesy and comforting (for me that’s the same thing!), warm and filling and utterly delicious. Although there is no such thing as too much cheese it’s nice with something sharp cutting through the creaminess and this is where the broccoli slaw comes in. It’s fresh, zingy and healthy. The perfect counterpart to the heavy mac ‘n cheese!
Creamy mac ‘n cheese, serves 3-4
250 g de Cecco, I used the Cavatappi shapes
1 tbsp salted butter
1 tbsp plain flour
100 ml semi skimmed or whole milk
150 ml single cream
1 large handful grated matured cheddar
1 tbsp white wine
salt, white pepper
more grated cheddar to go on top
Cook the pasta al dente. Meanwhile, melt the butter in a non-stick saucepan. Add the flour and stir for a few minutes. Add the milk a little at the time while whisking and the sauce thickens. Add the cream little by little while whisking until you have a thick bechamel. Add the cheese and stir while it melts on lower heat. Add the wine and season with salt and pepper.
Drain the pasta and mix with the cheese sauce. Pour the cheesy pasta into an oven-proof dish, sprinkle with grated cheddar and place in 200C oven for 5-10 minutes until the cheese on top is bubbly and golden.
Broccoli slaw with lime, serves 3-4
1/2 head broccoli
1 tbsp mayonnaise
1 tsp wholegrain mustard
1 lime, the juice
salt, black pepper
Slice the broccoli, including the stem and cut into matchsticks. Grate the carrots. Mix mustard and mayo in a bowl. Add the lime juice then add the vegetables. Mix well and season.