Detroit Mac N' Cheese

If you are reading this and you are slightly peckish then look away now! .... As I may have mentioned before, I am trying to eat healthy but I do believe a little indulgence once and again can't hurt that much, that's where this post comes in .. it was definitely indulgent!

I like my diet to be 80 % healthy, and 20 % naughty so Mac N' Cheese on a Sunday is allowed! After looking for something yummy to rustle up Luca stumbled across a recipe for Clarkston Union Bar in Detroit's recipe for their famous Mac N' Cheese (apparently it is one of the best places ever for this dish!)

Adapting it slightly to our tastes he created the nicest Mac N' Cheese I have ever eaten, here is a rough recipe if you fancied giving it a go:

Luca's Mac N' Cheese (with pasta instead) 

Ingredients:

Butter 40grms
Plain flour 5 heaped tablespoons
Milk 3 cups
Double cream 1 cup
Romano cheese 150grms
Cheddar cheese 150grms
Asiago cheese 150grms
Large pasta shells 500grms
Handful of breadcrumbs
One large tomato
Handful of parsley

Pre-heat oven to 180 degrees.

Firstly grate all three types of cheese and put a small amount aside for sprinkling later, boil some water for the pasta and once boiling add the shells to a large pan, next get a medium size pan and melt the butter, add the flour slowly and stir into a roux, add the milk and cream and whisk until the sauce starts to bubble, you may need more liquid if too thick or more flour if too runny. Take off the heat and stir in the three cheeses.
Once the pasta is cooked, drain, and then stir into the sauce, once you have combined the two, pour into an oven proof dish and garnish with breadcrumbs, the remaining grated cheese, some sliced tomato and some chopped parsley. Season as necessary with salt and pepper.

Pop into the oven for half an hour, slice a fresh baguette, pour yourself a cloudy lemonade and wash up;)
After half an hour check to see if the cheese on top has gone golden and crispy ... if it has you are done!

If you wanted a more traditional Mac N' Cheese then use macaroni, but I much prefer these huge shells.

So there you have it, a lovely indulgent dish, Detroit style!