A guilty little pleasure! Mac n Cheese addicts – here’s a new fix!

Hi folks! I know, I’m sorry, we creative types have a tendency to get caught up with all sorts of other ideas! Since I stopped working for the food company several years ago, this hasn’t had my attention. What I would like to say is a huge thank you to those of you who are still with me!

However, like any good foodie, I still have over 100 recipes I’ve created since and taken pictures of, but they are collecting on my hard drive at this time! So today, when I fancied my ultimate go to guilty pleasure, I figured I could also be proactive and load it up! So here it is!

I have always loved anything with melted cheese! As a kid, no one made mac n cheese like my Mom, it always had a little kicker to it with Dijon mustard and onion and then she’d grill it so it was wonderfully crispy and chewy on the top. And whilst I love all of it, it’s always been the chewy bit that tickles all the boxes for me!

So, this is a slightly posher version, but only because I had some Camembert left over from another experiment I had successfully inflicted on a very dear friend a couple of days ago! I shall post that too, since today I’m on a roll!

As you can see in the pictures, it’s really simple.

Serves 2

250g Freefrom pasta (I like this, it’s wheat, egg, milk, soy free and really tastes exactly the same as the usual dried pasta you’d buy)

250g Camembert (best kept very cold in the fridge, as you’ll need to slice it and this sucker melts fast!)

6 spring onions (finely chopped)

Drizzle of extra virgin olive oil

1 hand full of fresh Greek basil

1 tsp Dijon mustard (optional)

Boil  the pasta for 10ms, drain. Now this is the part if you fancy the mustard, you just take the tsp of mustard, and personally, Dijon is the best, I’ve tried others and the flavor is just not quite right, and just coat the pasta, stirring it around.

Then scatter over a baking sheet (I try these days not to use tin foil as I’m trying to eliminate the places where certain things are bad for our health, so aluminium foil, whilst bloomin useful, is rarely used)

As in the first picture, drape the sliced cheese, sprinkle the spring onions, Then drizzle very lightly in a zig zag manner with the olive oil (the extra virgin flavor really enhances the tastes especially once you’ve sprinkled the fresh Greek basil over the top!)

Now, fling it under the grill for 5-10ms depending on how brown and chewy you fancy, or  how hungry you are! And hey presto! If you’ve kept it in for 10ms, you should be able to pick it up almost like a mac n cheese pizza! I love the basil once it’s grilled and it’s also crispy, but I also add some more fresh Greek basil before I serve just because it just so darn tasty! It’s scrummy, please indulge!


About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

View all posts by The Cooking and Life Goddess


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