Not the best photo I’ve ever taken, but I was too busy scoffing the macaroni cheese to worry about focusing the camera lens on it!
This is delicious comfort food that’s really quick to make. As Nigella states in her book, when you want quick comforting food you don’t want to be faffing about in the kitchen whisking up a roux, so this recipe uses evaporated milk and eggs to do the same job to great effect. I could quite easily eat double this recipe in one sitting.
I add in some cubed pancetta just for extra
calories comfort, so this is my slightly altered recipe below. You could also use bacon, mushrooms, ham, whatever takes your fancy really.
- 250g macaroni
- 100g cubed pancetta
- 250g grated mature Cheddar or Red Leicester (or mix of both)
- 250ml evaporated milk
- 2 medium eggs
- 1 pinch nutmeg
- Salt & pepper to taste
- Preheat the oven to 220°C/gas mark 7.
- Cook the macaroni according to the packet instructions then drain and place in an ovenproof dish.
- Dry fry the pancetta cubes until crispy.
- While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg into a bowl and mix.
- Add in the cooked pancetta.
- Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
- Bake in the oven for about 15 minutes until it is bubbling and blistering on top.
- Eat in your pyjamas in front of the TV with a spoon.
Let me know if you try it!
Adapted slightly from Nigella Macaroni Cheese