Tangy Mac & Cheese
As with many a popular dish, everyone makes Mac & Cheese in their own variation and everyone thinks theirs is the best.
So when Matt posted his recipe I quickly found an excuse to make mine again, experiment on variations and here I am sharing it with you in case you want to try this one too.
By the way, one tip for the sort of pasta to use: I know one should go by the name and use macaroni, but I have recently discovered “amori” which are like macaroni only slightly longer and twisted which retains the sauce better in my opinion.
- 250 gr pasta
- 250 gr broccoli cut into bit-size florets
- 2 garlic cloves (minced)
- 5 tbsp of the water the pasta has been cooked in
- 1 cup extra mature cheddar
- 2 tsp wholegrain mustard
- 200 ml creme fraiche
Bring a pot of water to the boil and put in the pasta (make sure you stir it for the first 30 seconds to avoid it sticking!)
Whilst the pasta cooks, melt a little butter in a frying pan on low heat and cook the garlic in it on its own for about a minute; add the broccoli and give it a good mix to make sure the garlic and butter coat all the florets properly.
Cook for another couple of minutes and add the cream, pasta water and mustard and let it simmer for a couple of minutes.
Once the pasta is ready, drain it, add to the sauce pan with the cheddar, mix it well et voila!
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