Spicy Mac and Cheese

Ingredients for 4 servings:

• 500 g macaroni
• 400 g Cheddar cheese, grated
• 1 pack of processed cheese, Gouda type, 200 g
• 200 ml cream
• 100 ml milk
• 200 g cooked ham
• 2 small chili peppers, hot
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp nutmeg
• 1 tsp cayenne pepper
• 1 tsp paprika powder, hot
• 3 tsp mustard, hot
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Macaroni and cheese, rich but delicious

Cook the macaroni in lightly salted water until just al dente. Meanwhile, prepare the sauce. Melt the butter in a saucepan, then add the flour and sauté for 1 minute, stirring constantly. Stir in the mustard and spices, followed by the cream and milk. It’s best to use cold cream and milk to avoid lumps. Once the sauce is just about to boil, reduce the heat and add about 2/3 of the Cheddar and the processed cheese. Now chop the ham and stir it in with the chili peppers. Mix the drained macaroni with the cheese sauce and transfer to a greased baking dish. Sprinkle the remaining cheese over the pasta. Bake in the oven at 180°C fan/convection oven (200°C top/bottom heat) for 15 minutes. For a nice crust, I turn on the broiler halfway through.