Macaroni cheese will forever be one of my favorite meals. Its quick, easy to make and most kids will all eat it! When I moved to Scotland, I was surprised to find macaroni cheese served at nearly every restaurant. I learned quickly that macaroni cheese and chips/garlic bread is a pretty standard main course and while it usually tastes similar- there have been some variations usually involving garlic. I am notorious for wanting to use minimal dishes so while Scots would normally bake their macaroni, I leave it on the stove top because why dirty another pan? I’ve switched it up by using hot sauce instead of the traditional mustard powder and I like the creaminess that a soft cheese adds to the sauce. If I’m feeling crazy, I’ll save some cheese sauce for later, add pickled jalapenos and add it on top of nachos. Delicioso!
| Ingredients: 50g salted butter 50g flour 750ml milk 250g mascarpone (or cream cheese) 300g shredded cheddar cheese (I prefer a strong vintage/mature cheese) 1-2 tsp hot sauce (I use Tabasco) salt and pepper to taste |
Directions:
1. Place saucepan on medium/low heat and melt butter.
2. Once butter starts to sizzle, whisk in flour and cook for 1 minute.
3. Gradually add in milk whilst whisking constantly to avoid lumps and burning.
4. Simmer until sauce has thickened (keep whisking regularly) then add in mascarpone.
5. Once mascarpone has melted, add in shredded cheese and stir until sauce is smooth and creamy.
6. Add in hot sauce, salt and pepper to taste.
7. Add pasta directly to the pan or place in a bowl and spoon over the top.
8. Extra sauce can be frozen and reheated to use later!
Maddie Nyman Kitchen 
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