Sweet Chilli Crisps Mac and Cheese

Sweet Chilli Crisps Mac and Cheese

Crisp morning walks and cosy evenings in - this is the time of year where winter-warming recipes really hit the spot, especially as a Friday night treat. Our Sweet Chilli Crisps Mac and Cheese is exactly that kind of dish: golden pasta, smothered in a rich creamy, cheesy sauce, topped with Sweet Chilli crisps for a punch of flavour and irresistible crunch. 

INGREDIENTS

  • 40g Fairfields Farm Sweet Chilli Crisps
  • 230g elbow macaroni
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 470ml whole milk, warmed
  • 470g sharp cheddar cheese, freshly grated
  • 60g Parmesan cheese, finely grated
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Sea salt to taste

 

METHOD

  1. Heat the oven to 190°C and find a large dish to cook your mac and cheese in.
  2. Fill a saucepan about half way with water and bring to the boil.
  3. Once boiled, add the macaroni and cook until al dente (around 10 minutes), then drain the water and set to one side.
  4. Then in a separate saucepan melt the unsalted butter on medium heat. Add the flour slowly and whisk. Cook for 1 minute. 
  5. Add the pre-warmed milk in small amounts, continually whisk to avoid lumps. Cook for 5 minutes, until the mixture is thick.
  6. Take the pan off of the heat and stir in the cheddar cheese until melted and smooth. You can now season the sauce with garlic powder, smoked paprika and a small pinch of sea salt. 
  7. Add the macaroni into the cheese sauce, mix and then spoon out into a dish.
  8. Sprinkle over crushed sweet chilli crisps on top along with the parmesan, use enough to create a layer on top. The crisps can be pre-crushed with a rolling pin by opening the pack and gently rolling over the end of the pack.
  9. Place in the oven and cook for 20-25 minutes, or until golden.
  10. Leave to sit for a few minutes before serving up.

Enjoy the crispy topping and creamy macaroni alongside a few sprigs of parsley.

 

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