Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Seems that had a mac n' cheese challenge against his nephew, let's see how he did!

******************************

It’s the contest! Who’s Mac and cheese is better?

On the left is my nephew’s Mac and cheese with Rigatoni, chorizo and tomatoes, and mature cheddar, sage seasoning and lime flavoured Doritos as a topping.

On the right is my Mac and cheese with Lumache Rigate, with peas and bacon, mature cheddar, emmental and mozzarella cheese, and ready salted McCoy crisps as a topping.

My parents were the judges and declared my Mac and Cheese to be the best. Here are the ingredients and instructions. Please note, this was made more or less on the fly.

Ingredients

500g Lumache Rigate pasta shells
125g Mozzarella
150g Mature cheddar
120g Emmental
150g garden peas
4 streaks of bacon
2 packets of 25g McCoys ready salted crisps
Salt and pepper
70g butter
500ml semi-skinned milk


Equipment used

1 Large saucepan
1 Medium saucepan (If thermomix is unavailable)
1 small saucepan
1 Frying pan
1 colander
1 Thermomix
1 Large Baking dish

Step 1: Put a lot of water on a saucepan and place a spoonful of salt and bring it to boil. Then add the Lumache Rigata into the bowl for 12 minutes. During which, preheat the over 220 degrees C, 480 degrees F or Gas Mark 5. Be sure to test the pasta and when it’s finished, drain it in a colander and let it cool down in a baking dish.

Step 2: Use the Thermomix to shred the cheddar, then take it out and place it in a bowl, before doing the same with the Emmental cheese and putting it in another bowl. Slice the Mozzarella into thin slices.

Step 3: Place the Cheddar and Mozzarella into the Thermomix and add the butter and milk inside, followed by salt and pepper. Turn the stats to 90 degrees C, for 8 minutes, with a speed of 3.

Note: If you don’t have a Thermomix, I suggest you put the ingredients in another saucepan and stir it on a medium heat until thick and creamy. Be sure to season with salt and pepper.

Step 4: Use a small saucepan to heat the garden peas in a small amount of water for a couple of minutes then drain. Slice the bacon into small pieces and then use a frying pan to cook them. Once done put the peas and bacon inside the pasta sauce.

Step 5: Then pour it onto the pasta and mix it in. Make sure you mix it so that all the pasta is coated in the creamy cheese sauce. Then once it’s mixed in thoroughly, sprinkle the shredded Emmental cheese on the top. Then take two packets of Ready Salted and open them slightly to let the air out of the packet, then squeeze it until all the crisps are now crumbs. Then sprinkle it on top, mixing it with the Emmental cheese.

Step 6: Place it in the oven on a medium shelf for about 20 minutes or until the top is golden brown. Then let it cool down. Then serve and enjoy.