This creamy stovetop mac and cheese is a real indulgence you can whip up quickly and enjoy by itself or with a simple salad. A simple one-pot midweek meal that the whole family will enjoy.

  • 30 mins
  • 4
  • Easy

Ingredients

  • 50g butter
  • 200g shallots, finely chopped
  • 1-3 red chillies, chopped (to taste)
  • 1 tbsp plain flour
  • 400g macaroni
  • 1 litre milk
  • 250ml water (plus a little extra if necessary)
  • salt and freshly ground black pepper
  • 1-2 tsp dijon mustard (optional)
  • 250-300g extra mature cheddar (to taste), plus extra to serve

Method

Melt the butter in a large saucepan over a low heat then add the shallots, cooking very gently for about 15 minutes until really soft but not coloured. Add the chilli and stir, cooking another minute. Stir through the flour, blending it well into the buttery shallots.

Tip in the macaroni and stir well then pour in the milk and water. Season well with salt and pepper and stir through the mustard if you are using. Bring up to the boil then reduce the heat to a steady simmer. Cook for about 12-15 minutes, stirring often (just like making a risotto) until the pasta is tender and the sauce thickened. It will still be a little liquid at this stage but will thicken with resting. If it seems a little dry add a splash of extra water.

Turn off the heat and allow the macaroni to rest and cool for 5 minutes. Scatter over the cheese, stirring until its melted and serve immediately.

About The Author

Yorkshire Food & Drink

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