I spent last week at Casa Mamma Tidy Munch, and most of that week I spent in the kitchen trying out new recipes for future blogs. Via the medium of my personal Facebook account, several of my friends had requested more vegetarian recipes. I wanted to do something for them, so explored some new ideas. (I should point out that this recipe is not vegetarian).
One of the ideas I tried was a disappointingly bland four cheese macaroni. I’d loved the thought of the recipe, as macaroni is one of those feel-good childhood favourites of mine, but the reality was just dull and far too mild for me. I did note that the sauce was particularly thick, though, and when the Macaroni was mixed through I commented to Nell that perhaps the mixture could be shaped into bites to be deep fried…
… well… guess what happened this week! I’ve changed two of the cheeses in the recipe, and tweaked the seasoning to create the best cheese sauce I’ve ever tasted (and I’m not one to blow my own trumpet!)
Despite being deep fried, these are surprisingly light, and the home made chilli mayo adds a pleasant warmth (with a kick that’s all in the after-taste) that we’re not particularly used to finding in conjunction with macaroni cheese. I like to think it’s a welcome quirk.
This one’s (ch)eeeeeeeasy – so go on, get stuck in!