Mac ‘n’ Cheese is the ultimate comfort food in my book.
No matter how good I’ve sworn to be, I can never, ever resist it.
If I go out for dinner and it’s on the menu, I will order it. And eat most of it, even when it was originally meant to be shared. #worstdiningcompanion
And yet, I had never made it at home. Ridiculous, isn’t it?
Especially since all you need are super basic ingredients I’m sure most of you already have in your fridge right now.
Plus it’s super easy and feels like a hug in a bowl.
A very cheesy, super delicious hug, that is!
And if you add enough vegetables in, it’s actually not that un-healthy a dinner option.
The perfect reward for surviving yet another Monday
(or Tuesday, or Wednesday, or Thursday and, ehh, sometimes, Fridays are tough as well right?)
One pan Broccoli Mac ‘n’ Cheese (serves 2)
Ingredients: 200g macaroni (or other short pasta), 1/2 pint milk (about 1 mug), 1/2 pint vegetable stock (about 1 mug), small chunck of Parmesan (grated), big handful of grated Emmenthal (or Cheddar), 200g broccoli, 1 tsp oil, sea salt, pepper, Tabasco
1. Cut the broccoli in bite-sized chuncks. In a big pot, heat up 1 tsp oil, then add in the broccoli and cook until tender. Remove from the heat and pour it out in one of the bowls you’re going to be serving in (save dirtying another dish!)
2. Add the pasta to the same pan with the milk, vegetable stock, Tabasco, salt and pepper to taste. Stir it around, cover and turn the hob down (it should be down to a very gentle simmer). Keep it covered as much as possible, stiring every now and then until the pasta is fully cooked and the milk has reduced down to a creamy sauce.
3. Check the seasoning and add more Tabasco/salt/pepper if needed.
4. Add in the cheese (Parmesan + Emmenthal/Cheddar) and the broccoli, give the whole thing a good stir and serve immediately.
‘OMG-SOOOOOO-GOOD’ eye-rolling absolutely compulsory!