Chili Macaroni Cheese Recipe
I love giving things a twist and, and with the roaring success my quesadilla had the other day what better lunch to have than chilli macaroni cheese?
To go with it I knocked up a chilli bread rather than the garlic one I normally bang out with a pasta dish!
This pasta dish went down a storm so one for me to keep in the wings when I’m pushed for a menu again!
Here’s how I did it….
(remember I cook for around 100 for lunch so adjust accordingly.)
Fry off 4 good sized onions with half a bulb of garlic and 10 chillies in 350g of butter or margarine.
Then add an equal amount of flour and cook out like you are making a white sauce.
Slowly add 2 litres of milk whilst stirring then keep going with vegetable stock to make a sauce as thick or as thin as you like it!
Lob in some English mustard and a nice cheddar to taste.
Cook off your desired amount of pasta, drain and mix with the sauce.
Chuck some grated cheese on top and finish in the oven until golden brown.
For the bread check out my earlier post and add some chilli flakes.
Perfect for lunch on a cold day. Enjoy!
Thanks to Nigel Simmonds for this post. Nigel is a chef used to regularly cooking for big numbers and wasrecently was a runner up in the Chef Manager of the year awards. He has his own blog and Twitter account specialising in restaurant meals on a school budget and believes that little extra effort goes a long way.