Last week I took macaroni cheese to a whole new level. And since I can't blog about the things I want to blog about (or maybe I don't, I don't know, whatever) I thought I'd share my recipe with you!
OK, recipe might be a bit of a stretch, it's actually more of a technique.
Anyways, here we go:
Best Macaroni Cheese ever:
Cheese (Mature cheddar or similar nice, strong flavoured cheese. I like Cathedral City)
Macaroni (or any other pasta you have to hand, I used fusilli)
Mustard powder (or mustard)
Salt and Pepper to season
Find a good mac and cheese recipe (I usually use Nigella Lawson or that Student Cookbook by that young guy Sam something.)
Halve the recipe because it's just you and you don't need four portions.
Prepare all your ingredients, cook pasta, make roux, grate cheese etc.
Put cheese into your white sauce, realising when you've put most of it in that you forgot to halve the quantity of cheese.
Think oh well, I've grated all this cheese so might as well use it.
Finish preparing the cheese sauce.
Follow the rest of the steps in your chosen recipe.
Enjoy the cheesiest mac and cheese in the history of the world.