triple grilled mac & cheese

Another fab recipe from guest contributor, fellow foodie & friend WeeRascal
(previous contribution was his angus beef & coriander casserole)

[click to enlarge]

 

What’s your favourite part of Mac and cheese? For me, a slightly burnt, crispy, extra cheesy top when it pops out of the oven is heaven. So I had an idea: why not make a Mac and cheese that has this sort of texture all the way through? The recipe is actually very similar to the way my grandmother used to make it. It’s not at all like the over-rich, creamy, liquid dish you’ll get from a tin, or from a restaurant – I find that a couple of mouthfuls of this “white lava” can be far too sickly. On the other hand, because of the layering and grilling process used here, the cheese adheres to the pasta like iron filings to a magnet and it’s very addictive. From a culinary point of view, this is about as easy as it gets, but it’s not exactly healthy. It’s perfect for the odd comfort food fix and I will say from experience that it is a superb hangover cure – served cold. Incidentally, you may think that there’s far too much mustard power in this, but bear with me – it really does turbo charge the sharpness of the cheese.

Recipe and instructions below…

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croquetas

croquetas

It all started the other day when my very dear friend Lizzie, who owns & runs the Folk House Cafe & Bar in Bristol, asked me if I had a good recipe for Spanish croquetas. And I did, so I passed it along. But then Lizzie asked me how many croquetas the recipe made and I could not remember … so I decided to find out.

Of course, the thing about croquetas is that they are kind of fiddly – okay, they are a total pain in the ass –  to make, so if you’re going to make one batch then may as well make two. Except then I couldn’t decide which kind to make, and started thinking that four different kinds would make a nice photo … and this is how I ended up with croquetas taking over my kitchen. But I must say it was nice to have a variety of them.

From left to right: spinach with pinenuts & chili peppers, mackerel & roasted red pepper, garlicky chicken, and ham & cheese. Served with “the sauce“.

Recipe is below the links…

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