I have to admit, this is not one for vegans. There is so much cheese in this dish, but at some point I will be getting round to doing a vegan version, so please do not fret. However you could substitute the cheeses in this with vegan alternatives.
This was a meal that I pretty much survived on as a university student as it is really filling and delicious. If you’re looking for quick and easy comfort food (and you fucking love cheese) this is a near perfect dish.
- 2 tbsp butter, plus 1 tbsp melted
- 350g spiral or other short pasta
- 1 garlic clove, finely chopped
- 1 tsp English mustard
- 500ml milk
- 150g mozzarella
- 250g cheddar, grated
- 50g parmesan
- 1 bag of plain walkers crisps
- Salt and pepper
- 125g halloumi
- Heat oven to 200C/fan 180C/gas 6.
- Bring the pasta to a boil, using a drizzle of oil and salt and pepper to season.
- Meanwhile, melt the butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the milk. Cook for 1 min more, then add half of the mozarella to the mix.
- Gradually stir in the mozzarella until you have a lump-free sauce, then throw in a dash of paprika and cumin. Simmer for 5 mins, whisking constantly to avoid burning. Take off the heat, then stir in all the cheddar and half the Parmesan until it has melted into a rich creamy sauce.
- Put the cooked pasta into an ovenproof dish, then tip the sauce over it, making sure to cover it evenly.
- Get the bag of crisps and a rolling pin. Smash the crisps into tiny, bread-crumb like pieces. Sprinkle these pieces over the top of your pasta. I also add another dash of paprika over the crisp layer, and sometimes basil.
- Slice the remaining mozzarella and halloumi into thin slices and layer over the top of the crisps. This will make for a hugely indulgent mac and cheese.
- Bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.
- And there you have it, a really easy and oh so comforting pasta dish that you can enjoy all year round.