Mac 'n 'Cheese

I love mac 'n 'cheese, but have never found a recipe that that I really like, until now. This recipe comes from the December 2013 BBC Good Food magazine. The recipe was meant as a way to use left over turkey, but you can really add whatever you have. I added some cooked, crumbled sausage, but it would have been good without it. Whatever meat you use, just throw in a handful and call it done. You can also use whatever cheese you like. The real reason this dish works so well is the crème fraiche. I never would have thought of using it, but it gives the mixture that creamy consistency that most recipes lack. Enjoy this one, it's quick and simple and will serve four.


Mac 'n' Cheese


Heat oven to 200 Celsius. Cook 350g macaroni or penne about 3 minutes less than package guidelines. Stir together 250g half-fat crème fraiche, 125g grated mozzarella, 125g grated English medium cheddar and a handful of leftover meat in a large baking dish. Drain the pasta and stir into the dish, stirring everything together well. Season with salt and pepper. Top with 50g of bread crumbs and drizzle with olive oil. Bake 15 to 20 minutes, until crisp and golden.