Nadia Hussain Recipes Macaroni Cheese Food

NADIYA HUSSAIN'S PICCALILLI MACARONI CHEESE

Steps:

• Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside. Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready. Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through. Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich. Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors. Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level. To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated. Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.

MAC AND CHEESY

Steps:

• Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.
• Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.
• Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top.
• Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.
• Bake for 30-35 minutes. Take out and leave for 10 minutes before eating.

NEXT LEVEL MAC 'N' CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.
• In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, Marmite and vinegar and taste for seasoning, adding salt and pepper as needed.
• Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.