Mac ‘n Cheese

Tonight we try to ignore certain ‘creatures’ (I’m normally quite a apolitical person) by enjoying an American favorite on your plate.

For 2p, you need 600 grams of chopped and rinsed leek, 4 chopped garlic cloves, 40 grams of grated emmental (gruyere would have been better) cheese, 1 mozzarella of 200grams, 200 ml of cream (I didn’t say it would be a light recipe 😉), 4 teaspoons of horseradish, fresh thyme or dried thyme or both, 150 grams of crushed pasta or macaroni.

Chop the garlic and the leek. Put in an oiled oven dish. Add 1 table spoon of dried thyme and a few stems of fresh thyme. Bake in the oven at 180° for 20 mins. Stir now and again, cover the dish if necessary.

Boil the paste al dente in salted water. Keep a small amount of the cooking water.

Once the leek is almost done, add the cream, spread the mozzarella and mix with 1/2 of the grated cheese and the horseradish. Add lots of black pepper and a bit of salt. Finish with the grated cheese. Put back in the oven. Bake for another 20 mins.

Enjoy Saturday evenings in your cosy living room. ❤

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