So today is Independence Day to all my USA based friends and as it happens, it’s also Winter here in South Africa. Bummer. This time of the year often calls for a lot of warmth in the form of hot chocolate, soup and various forms of comfort food that you can think off. My comfort food is surely a good and oozing Macaroni & Cheese like my mom use to make it. Naturally I added my own twist and I savour each bite and yes, I ticked the comfort food box with this one. So, how did I go about making this stunner of a Mac & Cheese? Easy, this is how:
Firstly I browned some onion until translucent and added a teaspoon of crushed garlic. Sauté it and season with a pinch of salt (only a pinch hey) and some freshly cracked black pepper. Add diced bacon and sauté until nicely caramelised and brown. When done, set aside.
Add your raw Macaroni to your pot, a tablespoon of cooking oil (apparently it helps it not clog together during cooking), some salt and 2 cubes of chicken stock to the water. Bring to a boil and cook the Macaroni until almost al dente. Strain the pasta and stir in 2 cups of grated rich cheddar cheese. Add the Bacon and onion mix and mix well.
In a measuring cup, crack in 2 eggs, 250ml cup of full cream, 125ml of Full cream milk, 2 tablespoons of Mayonnaise, a teaspoon of Dijon Mustard and a packet of White Onion Soup. Add some salt and freshly cracked black pepper. Mix it well and make sure there aren’t any clumps in the mix.
Add that to the pasta mix and stir in gently. Coat an oven pan or dish with some butter and pour the whole pasta mix into the dish. Crush some Doritos Sweet Chilli until fine and sprinkle generously over the pasta. Add cheese over it to your liking. I prefer lots of cheese!
Bake it in the oven at 200 degrees for about 30 minutes. Take it out and enjoy.
This is a decadent and delightful little number and being the 4th of July today, this is a good Independence Day Mac n Cheese. Enjoy!