THIS IS OUR TRIBUTE TO AN AMERICAN CLASSIC. TASTES EXACTLY LIKE A BIG MAC® BURGER IN A BOWL, WEIRDED US RIGHT OUT.
400g macaroni
1 x portion Starter Sauce (here)
230g mature Cheddar, grated
90g Monterey Jack, grated
30g Parmesan, grated
350g beef mince
4 slices of burger cheese
1 onion, very finely diced
2 gherkins, sliced into rounds
½ iceberg lettuce, cut into fine strips
1 tbsp sesame seeds
FOR THE SAUCE
120g mayonnaise
2 tbsp finely chopped sweet gherkins
2 tsp American mustard
1 tsp white wine vinegar
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
a pinch of salt
In a small bowl, mix the ingredients for the sauce. Stick your finger in and taste – freaked out yet? Set aside.
Bring a large pan of salted water to the boil and cook the pasta until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and stir until melted. Stir in the drained pasta. Stir occasionally to stop sticking.
Meanwhile, grease a non-stick frying pan set over a medium heat. Roll the beef mince into 4 equal-sized balls and press down to make patties about 1cm thick. Fry until medium rare, about 2 minutes. Roughly break up into pieces.
Spoon the mac ’n’ cheese into 4 bowls. Lay a slice of cheese over the top of each one. Divide the beef equally and sprinkle over each bowl, spoon over a little sauce and add the onion, gherkin and lettuce, in that order. Finish with a sprinkle of sesame seeds. You’ll be transported right back to that service station on the M1 at 2 a.m., driving back from your mate’s stag weekend.
Mac Tribute
THIS DISH HAS PROPER BOLD WINTRY FLAVOURS THAT MAKE YOU WANT TO GO ALPINE AND HIT THE APRÈS SKI. RACLETTE IS A DISH WHERE EVERYONE CHOWS DOWN TOGETHER, WHICH IS ALSO THE BEST WAY TO ENJOY MAC ’N’ CHEESE. SO, FIND A SUITABLY BIG DISH FOR YOUR MAC, POUR MOLTEN CHEESE OVER THE TOP STRAIGHT FROM THE PAN, AND GET STUCK IN.
400g macaroni
250g smoked bacon lardons
1 x portion Starter Sauce (here)
140g mild Cheddar, grated
120g Fontina, grated
200g Raclette, thickly sliced
TO SERVE
12 cornichons
a handful of pickled onions
2 tbsp wholegrain mustard
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
Meanwhile, fry the bacon lardons in a frying pan over a medium heat until cooked through, remove and pat dry with kitchen paper.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add the Cheddar and Fontina and stir until melted. Add the drained pasta to the sauce along with the cooked lardons, stirring occasionally to stop it sticking.
Heat a non-stick frying pan over a medium-low flame and cook the Raclette slices until just melted.
Spoon the mac ’n’ cheese into your serving dish and pour over the melted Raclette. Serve with cornichons, pickled onions and a few spoonfuls of mustard on the side. So alpine yo.
Maclette
THIS MIGHT JUST BE OUR DESERT-ISLAND DISH: MMMEEEEEEEEAT, MMMM CCCHHHHEEESE!
400g macaroni
1 x portion Starter Sauce (here)
200g mild Cheddar, grated
160g creamy blue cheese such as Colston Bassett Stilton (or Cambozola for the novice blue-cheese eater), crumbled
½ tsp Worcestershire sauce
4 x 250g rib-eye steaks (preferably dry-aged)
a handful of pea shoots
sea salt and freshly ground black pepper
Preheat a griddle to hot.
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and Worcestershire sauce and stir until melted. Stir in the drained pasta and stir occasionally to stop it sticking.
Generously salt the steaks, then cook on the hot griddle for 2 minutes each side, until medium rare. Remove from the heat and slice each steak diagonally across the grain of the meat into 4 or 5 strips.
Divide the mac ’n’ cheese into 4 serving bowls, place the sliced steak over the top and finish with black pepper and the pea shoots.
Mac & Blue
THIS IS A FULLY PIMPED ANNA MAE’S VERSION OF THAT ALL-TIME CLASSIC SHARING DISH, NACHOS. YOUR MATES WILL CONTINUOUSLY ASK YOU TO MAKE IT WHEN THEY COME OVER TO WATCH THE EUROVISION SONG CONTEST AND THINK THAT BRINGING A 4-PACK MAKES UP FOR ALL THE EFFORT YOU’VE PUT IN TO LOVINGLY PREPARING THIS MOUTH-WATERING FEAST. SORRY ABOUT THAT.
400g macaroni
1 x portion Starter Sauce (here)
230g mature Cheddar, grated
90g queso Chihuahua (or Monterey Jack), grated
30g Parmesan, grated
200g plain corn chips
1 x portion House Chilli (here)
4 tbsp Guac’ (here)
4 tbsp Salsa Fresca (here)
1 x jar red jalapeño chillies
4 tbsp soured cream
a small bunch of coriander, leaves picked
2 limes, cut into quarters
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and stir until melted. Add the drained pasta to the sauce and mix thoroughly.
Spread the corn chips over a large serving plate. Spoon the mac as evenly as possible over the top, followed by the chilli. Add the guac, salsa, jalapeños and soured cream – the idea is to create layers of flavour over the chips.
Garnish with the coriander leaves and serve to your hungry crew with the lime wedges on the side.
Machos
HEY FRANK! YOU’RE ONE HELLUVA GUY!
olive oil, for frying
6 skinless chicken thighs, cut into thin pieces
90g unsalted butter
1 garlic clove, minced
100ml Frank’s RedHot Original Pepper Sauce
400g macaroni
1 x portion Starter Sauce (here)
100g mature Cheddar, grated
80g Monterey Jack, grated
110g Bleu d’Auvergne, crumbled, plus 80g to serve
4 tbsp soured cream
1 tbsp finely chopped fresh chives
sea salt
2 sticks celery, cut in half and sliced lengthways, to serve
In a high-sided sauté pan heat the oil over a medium heat, add the chicken pieces and cook until golden and a little crispy.
In another pan over a low heat, melt the butter. Add the garlic and fry gently for a couple of minutes. Add the Frank’s sauce, a pinch of salt and mix together well. Tip the cooked chicken into the sauce and coat thoroughly and leave on a low heat, stirring occasionally.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add the Cheddar, Monterey Jack and 110g of the Bleu d’Auvergne, and stir until melted. Add the drained pasta to the sauce and mix thoroughly.
Spoon your mac into 4 bowls and top each one with the chicken and the remaining blue cheese. Add a dollop of soured cream, two pieces of celery and a flourish of chopped chives to each bowl and you’re done.
Hot Chick
THIS IS HARDCORE – BONE MARROW IN THE SAUCE?! HELL YEAH.
1 marrowbone, cut in half lengthways
1 tbsp unsalted butter
70g Japanese panko breadcrumbs
400g macaroni
1 x portion Starter Sauce (here)
150g mild Cheddar, grated
150g Ogleshield cheese, cubed
sea salt and freshly ground black pepper
a few sprigs of thyme, leaves finely chopped
Preheat the oven to 220°C/200°C (fan)/gas 7.
Place the marrowbone cut side up on a foil-lined baking tray and season with salt and pepper. Roast for 15 minutes, or until the marrow has a soft, jelly-like consistency. Scoop out the marrow and set aside.
Melt the butter in a frying pan over a low heat and toss in the panko breadcrumbs to coat. Raise the heat to medium and toast the breadcrumbs until golden. Set aside.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and stir until melted, then add the marrow and mix thoroughly. Stir in the drained pasta.
Transfer the mac to 4 serving bowls, scatter the panko breadcrumbs and thyme over the top and season with salt and pepper.
Ll Cow J
TONY HAS A THING FOR A GOOD COTTAGE PIE; ANNA NOT SO MUCH. TO REACH A COMPROMISE THE TRAILER PARK PIE WAS BORN. WE USE SMOKED CHEDDAR IN THE MAC TO REPLICATE THE SMOKINESS OF A TRADITIONAL CHILLI COOKED OVER A FIRE.
Serves 8
1 x portion House Chilli (here)
400g macaroni
1 x portion Starter Sauce (here)
230g smoked Cheddar, grated
190g Monterey Jack, grated
30g Parmesan, grated
½ tsp smoked paprika
Preheat the grill to 220°C/200°C (fan)/gas 7.
Pre-prepare your chilli and while it’s cooking, bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add the Cheddar, 90g of the Monterey Jack and all the Parmesan, stirring until melted. Add the drained pasta to the sauce and mix thoroughly.
Fill the bottom of an ovenproof dish with chilli so that the base is completely covered, then carefully spoon over the mac ’n’ cheese. Cover the top with the remaining Monterey Jack and grill for 10 minutes, or until melted. Sprinkle with smoked paprika. This is comfort food Anna Mae’s-style.
Trailer Park Pie
1 tbsp unsalted butter
70g Japanese panko breadcrumbs
1 whole lobster (about 600g)
400g macaroni
1 x portion Starter Sauce (here)
50g mature Cheddar, grated
100g Gruyère, grated
50g Fontina, grated
½ tsp Dijon mustard
½ tsp cayenne pepper
40g Parmesan, grated
Preheat the grill to 220°C/200°C (fan)/gas 7.
Melt the butter in a frying pan over a low heat and toss in the panko breadcrumbs to coat. Raise the heat to medium and toast the breadcrumbs until golden. Set aside.
Fill a large pan with enough salted water so that your lobster will be totally submerged. Bring to the boil. Plunge the lobster into the pot, cover and cook for 8–10 minutes. You’ll know the lobster is good to go when it is bright red and if you pull at the antenna it comes off with no resistance. Remove the lobster and set it aside to cool, then crack the claws and shell and extract the meat. Reserve the cooking liquid.
Meanwhile, bring another large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese except the Parmesan and stir with a wooden spoon until melted, stirring occasionally to stop the sauce sticking.
Add the lobster meat to the cheese sauce along with a couple of tablespoons of the reserved cooking liquid, the mustard and the cayenne pepper. Add the pasta and stir to combine.
Transfer to a baking dish, cover with the panko breadcrumbs, sprinkle over the Parmesan and grill for 10 minutes or until golden and bubbling.
GOAT’S CHEESE IS A SUPERFOOD.
olive oil, for frying
70g kale
400g macaroni
1 x portion Starter Sauce (here)
200g hard goat’s cheese (e.g. goat’s Gouda or St Helen’s), grated
100g mild Cheddar, grated
70g walnuts, crushed
2 tbsp clear honey
4 sprigs of rosemary
Coat a frying pan with olive oil and heat over a medium flame. Add the kale and fry for 5 minutes, tossing occasionally to stop it burning. Set aside.
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and stir until melted. Make sure the heat is down low as goat’s cheese has a tendency to split if heated too quickly. Add the drained pasta and kale to the sauce and mix together.
Transfer to 4 serving bowls, cover with the crushed walnuts, drizzle with the honey and finish with a sprig of rosemary.
STINKY CHEESE IS OUR DRUG OF CHOICE.
400g macaroni
1 x portion Starter Sauce (here)
160g Munster*, rind removed and cheese cubed (you might want to wear gloves)
80g mild Cheddar, grated
80g Monterey Jack, grated
*or whatever cheese gets you high
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and stir until melted. Stir in the drained pasta. Dish up. Tuck in. Trip out. This is strong shit.
JACK IS OUR RESIDENT LOTHARIO. HE’S PERFECTED THIS BRUNCH MAC TO IMPRESS HIS DATES THE MORNING AFTER THE NIGHT BEFORE. DO AS JACK WOULD AND SERVE WITH A MIMOSA, FILTER COFFEE AND A WINNING SMILE.
Serves 2
200g macaroni
½ portion Starter Sauce (here)
115g mature Cheddar, grated
45g Monterey Jack, grated
¼ tsp English mustard
2 large pork sausages, skins removed
2 eggs
FOR THE HASH BROWNS
200g potatoes, peeled and grated
½ small onion, grated
15g unsalted butter, for frying
sea salt and freshly ground black pepper
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese and the mustard, and stir until melted. Stir in the drained pasta. Keep over a low heat and stir occasionally to stop the mac sticking to the pan while you prepare the rest.
Now make your hash browns. Squeeze as much liquid as possible from the grated potatoes and tip into a bowl. Add the onions and season with salt and pepper. Squish into 2 hash-brown-shaped circles around 2cm thick.
Melt the butter in a non-stick frying pan over a medium-low heat. Add the hash browns and press them down firmly into the bottom of the pan with a spatula. Cook for 6–7 minutes each side, or until they are golden brown.
While the hash browns are cooking, press the sausage meat into 2 round patty shapes. Fry them over a medium heat in a large non-stick frying pan until cooked through, around 6 minutes. A minute or two before they’ve finished cooking, crack the eggs into the frying pan and cook until the whites are done and the yolks still runny.
Set out 2 plates, place a hash brown on each one and stack with the mac ’n’ cheese, a sausage patty, and an egg. Serve, eat, usher guest out, get back on Tinder.
Mac ’n’ Sleaze
