If you’ve had a long and miserable day, are battling a hangover, or are just in need of something a little indulgent, this mac and cheese is the perfect bowl food for a cosy night in. The flavour combination may sound a little weird, but surprisingly it works! One lazy evening when the fridge was bare and the walk to the supermarket seemed somewhat unappealing in the rain, I threw together all that I had; cheese, butter, milk, flour, macaroni pasta, Marmite, and a tin of crab meat. Since then I’ve tried it without the crab as just a Marmite mac & cheese and that’s equally delicious. Next time I’m tempted to try a spicy version with some chilli flakes and Tabasco!
You will need:
- dried macaroni pasta (or similar)
- large knob of butter
- some plain flour
- 1 cup of milk
- 2 tablespoons Marmite
- 1 bag of grated mature cheddar cheese
- 1 tin of crab meat
1. Preheat your oven to 190C.
2. Bring a pot of salted water to the boil and cook the macaroni al dente (just a minute or two before the recommended time on the packaging).
3. Whilst the macaroni is cooking, melt a knob of butter in a saucepan, then pour in a little bit of flour to thicken it up, then add the milk to make a simple béchamel sauce.
4. Remove the pan from the heat, add the Marmite and the cheddar cheese and stir until it’s thick and cheesy.
5. Next, add the crab and macaroni to the sauce, stir, and transfer to a lightly greased oven-proof dish. Cook for 30 minutes and enjoy on a cold winter’s day!