Creamy stovetop mac and cheese with a crunchy, spicy Sizzla topping. Comfort food with an edge.
Serves: 4 | Prep: 5 min | Cook: 15 min
Ingredients
- 350 g macaroni
- 30 g butter
- 2 tbsp plain flour
- 2½ cups milk
- 2 cups grated tasty cheddar
- ½ cup grated parmesan
- Salt and pepper
- 4 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
Method
- Cook the macaroni in salted boiling water until just tender. Drain.
- Melt the butter in the same pot, stir in the flour and cook 1 minute.
- Gradually whisk in the milk and simmer, stirring, until thickened, about 4 minutes.
- Take off the heat and stir in the cheeses until smooth. Season, then fold in the macaroni.
- Serve in bowls topped with a spoonful of Sizzla each.
Chef's tip: Stir a little of the Sizzla oil through the sauce too for an all-over warmth.
Allergens: Sizzla contains peanuts, sesame and soy.