If you feel like a decadent treat, try this recipe for Sticky Mac and Cheese
1 tbsp salted butter
1 tbsp cake flour, sieved
1 1/2 cups full cream milk
1/3 cup cheddar cheese, grated
1/3 cup mozzarella, grated
2 tbsp tomato paste
NoMU Smoked Salt
NoMU Rainbow Pepper
250g macaroni pasta
1 tsp extra virgin olive oil
cherry tomatoes, halved
a handful of fresh basil leaves
In a saucepan, melt the butter over a low heat and remove. Add the flour, bit by bit, whisking it together until the batter forms sticky crumbs.
In a separate saucepan heat the milk. Add half to the flour batter and combine until the mixture forms a paste. Return to a low heat and stir continuously with the whisk until the mixture thickens. Gradually add the rest of the milk until the sauce comes to a boil.
Add the cheddar, mozzarella and tomato paste and combine until everything has melted. Season with NoMU Smoked Salt and NoMU Rainbow Pepper to taste. Keep warm and set aside.
Preheat the oven to 180C.
Cook the macaroni in boiling water with a pinch of salt and a tablespoon of olive oil until al dente. Strain and return to the saucepan. Pour the cheese sauce over the macaroni and stir to combine. Transfer into an ovenproof dish, layer with the cherry tomatoes and grate some Pecorino cheese over the top.
Place in the oven under the grill and cook for 15 minutes or until the top is crispy. Remove and garnish with fresh basil and an extra grating of Pecorino.
Serve with a crunchy side salad.