So it's macaroni cheese, with a twist. But i eidnt use macaroni pasta and I used 2 pots to make it... name making is simples innit? But what about that kick? Well, it comes from 3 spiced ingredients which compliment the cheese...
Start by boiling pasta in one pot with a little salt, and in another fry off some spiced salami or chorizo style sausage; I used Hungarian Spiced Pork. After a minute on high heat remove the sausage from the pan but leave the fat in. You are going to use this and some additional butter to make a roux (a fancy word for something that makes your sauces, stocks and soup thicker).
You make a roux by melting fat (in this case Hungarian spiced pork fat and salted butter, about 30g of) and adding a wheat based ingredient (in this case plain flour, just over 1 heaped tablespoon of based on sauce for 2 people) and allow to cook off for a couple of minutes - stir and do not burn!
Add cold milk slowly to the roux, and keep stiring as it heats through, don't worry about wee lumps just keep stiring, they will go as the roux and the milk marry together. Keep adding milk until you have just enough sauce to coat pasta for 2 people (approx 250 - 300ml).
Now, add grated cheese to suit your palette, I like my cheese sauce to taste of cheese funnily enough so I went for around 70g of strong cheddar.... I can't bear limp wall paper paste pasta!
Once melted down you are then adding the magic.... 1 heaped tablespoon of English mustard, 2 teaspoons of Franks Hot Sauce, a good old glug of Worcestershire Sauce and ground black pepper! Boom. Taste that. Adjust and add more of what you like but this was pretty tasty to me.
Finally, drain your pasta when cooked, add both the pasta and sauce into your bigger pot of the two and add your pre-fried sausage.
There you have it, a tastebud tickling weekday dinner, Mac'n'cheese never tasted so good. Enjoy! X
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