Wednesday, 22 June 2016

Bloody Mac

Bloody Mac

  • 1 x portion starter sauce (see The Don Macaroni)
  • 250g cherry tomatoes, halved
  • 2 tbsp Tabasco sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 400g macaroni
  • 230g mature cheddar, grated
  • 90g Monteray Jack, grated
  • 30g Parmesan, grated
  • Sea salt and freshly ground black pepper
  • 2 sticks celery, cut in half and slice lengthways, to serve


Method:
First make the topping.  Pop the tomatoes into a small bowl along with the Tabasco, Worcestershire sauce and olive oil and mix gently so all the tomatoes are lightly coated.  Season with salt and pepper and 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.



Add the drained pasta to the cheese sauce and mix thoroughly.


Divide the Mac n cheese into 4 serving bowls.  Spoon the tomatoes evenly over each one along with a little of the dressing from the bowl.  Stand a couple of celery pieces in the Mac and season with freshly ground pepper and a dash more Tabasco, to taste.



Recipe courtesy of Anna Mae's Mac N Cheese

For those who know me, I am a huge lover of Mac N Cheese, receiving a copy of Anna Mae's cook book for Christmas tipped me over the edge.  I am in Mac N Cheese heaven, I seriously recommend this cook book if you are a fellow lover of the cheesy goodness!  The sauce in the dressing really sets this off, every mouthful had a kick to it, pure bliss!  Excuse me whilst I calm myself down!!!