Sunday 7 February 2016


This is a dirty old recipe, packed full of carbs but man is it tasty, ideal for a weekend treat!  If there was an 8th Deadly Sin, this would be it!  If you have any leftover Mac n cheese, pop it into a freezer container, make sure it is level, put it into the freezer and I will show you what to do with it in due course...
  • 400g Macaroni
  • 1 X portion starter sauce (for the recipe see The Don Macaroni)
  • 230g Mature Cheddar, grated
  • 90g Monterey Jack cheese grated
  • 30g Parmesan, grated
  • 200g Plain corn chips
  • 1 X portion chilli (follow the link for recipe - Kankun Chilli Con Carne )
  • 4 tbsp guacamole (follow the link for recipe - Guacamole)
  • 4 tbsp pico de gallo (follow the link for recipe - Pico de Gallo)
  • Handful of jalapeño pepper slices
  • 4 tbsp sour cream
  • Small bunch of coriander 
  • 2 Limes cut into quarters

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 sauce and mix thoroughly.

Spread the corn chips over a large serving plate.  Spoon the Mac as evenly as possible over the top, followed by the chilli (which you would have cooked earlier).  Add the guacamole, pico de gallo, jalapeños and sour cream.  Garnish with the coriander and lime wedges.

Recipe courtesy of Anna Maes - Mac N Cheese (available on Amazon)

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