It has been SO LONG since I did a video that wasn’t a weight-loss diary. And this is about as far from a weight-loss video as you can possible get.
I actually filmed this back in February, and got massively stuck editing it. Involving a new kitchen with lighting I wasn’t used to, a guest vlogger, two sets of footage and a fairly complicated recipe, it’s taken me this long to get it edited.
However…guest vlogger! This is the lovely Daisy, who writes all over the place. She wrote The Wickedly Unofficial Guide To Made In Chelsea, and even though I have never watched Made in Chelsea I think she’s hilarious.
She’s also a fan of pies, butter and delicious food. This mac ‘n’ cheese recipe kicks arse.
The full recipe is below if you want to cook along, which I thoroughly recommend you do.
And go and follow Daisy. She’s brilliant.
- Four shallots
- 2 diced garlic cloves
- A wedge of butter
- Plain flour
- 300ml of cream
- Milk, semi skinned or thicker
- 200g of grated cheddar
- 250g of macaroni
- Two shallots, or an onion
- A little butter or oil
- A ring of chorizo
- One chilli
- A ball of mozzarella
- More cheddar, parmesan and breadcrumbs to top
- Boil the macaroni according to the packet instructions until it is al dente. Set aside
- Dice the shallots and put in a large saucepan with the garlic and a generous wedge of butter. Let the butter melt, then add heaped dessert spoons of flour, stirring until you have a stodgy brown mix.
- Pour the cream into the flour and stir over the heat until you get a sauce. Add splashes of milk and butter to loosen if necessary
- Add the cheese to the sauce and stir until melted. Take off the heat and set aside
- Dice the other shallots/onion and fry in a large frying pan, with either a little oil or more butter. Add a diced chilli and a chopped ring of chorizo and stir until everything is nicely cooked
- Check the sauce. It will have thickened as it cooled - add more milk if necessary. Season with salt and black pepper and stir
- Carefully add the chorizo mix to the cheese sauce
- Tear up the ball of mozzarella and line the bottom of a large ovenproof dish with it
- Put the pasta in the dish and pour over the sauce. You want the sauce to be loose enough that it goes all the way down in the cracks between the pasta and reaches the bottom. Add a little more milk if you need to
- Top the macaroni and cheese with a layer of cheddar, a layer of breadcrumbs, a layer of parmesan, a layer of more cheddar and another layer of breadcrumbs. You can add more chilli to the top if you like, too
- Bake for 15 minutes or so until the cheese on top is golden. Leave to cool for 10 minutes before serving