Mmm..mac and cheese. Good ol’ mac and cheese. One of the cheesiest comfort foods out there. I’m cuddling a plate of this while warming my toes under a fluffy blanket and watching Andrew Garfield and Carey Mulligan break my heart in Never Let Me Go. Oh winter.
Back in the Philippines mac and cheese was one of those really foreign foods to me. We occasionally had some of them at home, the instant variety, and it was always exciting to have them for snacks when we get tired of the local instant noodles. Those were the days when breakfasts were always fried rice or pandesal bread while cereals and oatmeals were rarely eaten. Now, there’s several boxes of cereals and oatmeals in the pantry (though we still eat lots of fried rice, c’mon I’m Filipino), mac and cheese is no stranger but I don’t eat Pancit Canton that often (should really visit some asian groceries–then again I’m quite happy with Mi Goreng these days). And note to self: need to learn how to make pandesal. Haha.
Anyways back to cheeeeeeeeeese. Nigella’s recipe asked for mature cheese. Well I used the cheese in the fridge which was 8 months mature only. Obviously this would’ve been tastier with something a lil older and stronger but it still tasted good. Plus mom buys those 1 kg cheese blocks might as well utilise that. Calling Mainland cheese! Some free vintage cheese would be great right about now. Haha.Watching cheese sauce bubble. Exciting!My sister and I have always wanted to make a video for the blog. So when I was preparing this we just went with it. It’s not really an instructional video, it’s more like look-at-the-cheese-it’s-yummy kinda video. I didn’t want to have to speak to the camera so we went with that style. It was an ‘off ‘ day so excuse my face, haha. It’s also recorded evidence of my clumsiness, for your viewing pleasure. My sister and I even got a bit heated at the beginning. She was being Ms. Director and I was not used to people hovering over my food space. But anyways ….Sweets and Brains x Purple Pumpkin Productions presents……
Mac & Cheese adapted from Nigella
250g mature Cheddar cheese
250 ml cream
2 tsp ground nutmeg
salt and pepper, to taste
– Preheat 220 degrees Celsius. Cook macaroni according to packet instructions. Then drain and set aside.
– Put cheese, cream, eggs and nutmeg in a processor and blitz to mix. Or you can grate the cheese and mix everything by hand.
– Combine and stir together macaroni and cheese sauce. Add salt and pepper to taste.
– Place in a wide and shallow dish and bake in the oven for 10-15 minutes until bubbling and blistering on top.
PS. would be nice to put breadcrumbs or pieces of bread on top 😀 and music on the vid is Fiona Apple’s Extraordinary Machine