I said hearty and comforting, and it doesn’t get any more indulgent than fried mac ’n’ cheese! You’re going to have to trust me with this one as it all sounds a little crazy – cooking the pasta for 1.5 hours and you’re still not allowed to eat it (what?!). But I promise you it works, with the result being a rich and oozy macaroni and cheese with a golden, crispy-fried cheese crust. Like a great toasted sandwich, only better. After a long day at work (or a big night out!) you’ll be so happy you’ve got this baby in the fridge, ready to hit the frypan and serve within 10 minutes. Plonk in a bowl, sit yourself on the couch and enjoy.
Serves 6
+ nut free
+ soy free
Ingredients
Extra virgin olive oil
Full-fat milk
Water
Dijon mustard
Sweet paprika
Fine salt
Chicken-style stock cubes or Faux-chicken stock powder
Sprigs fresh thyme
Grated cheese
Method
This recipe can be found on page 92 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
We’ve redefined slow cooking and given it a modern makeover - you’ll be amazed by what you can create! With the right recipes and accessories, slow cooker meals can be vibrant, interesting and full of flavour – let us show you.
