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By Mr Smokey     |
Oct 11, 2017
Easy Mac ‘n’ Cheese
mac n cheese

Easy Mac ‘n’ Cheese

Serves 4-6


  • 500g dried macaroni
  • 1 onion, chopped finally
  • 100g chopped chestnut mushrooms
  • 2 tbsp olive oil
  • 20g South Carolina BBQ Rub
  • 450g mature cheddar cheese, grated
  • 20g dried breadcrumbs
  • 200g crème fraiche
  • 75ml of double cream
  • Salt & pepper

To serve:

Scotch Bonnet Hot Sauce

This Mac ‘n’ Cheese is so easy to make, you get great results every time with this tried and tested method. Its one of Mrs Smokey’s fave dishes.

No fussing; no flour, no butter, everything straight in the oven dish and the lovely cheese sauce forms in the oven while baking.

This will serve 4 hungry people as a main, or 6-8 people, as a side dish alongside other delights.

We use crème fraiche here to make our sauce, but sour cream or cream cheese (thinned out with a little milk) work just as well. We don’t recommend Greek yogurt as such, it’s a little too sour, too flavourful for this. Or for full-out 100% pure luxury, use all cream!


Place a large pan of water on the stove to boil, add a pinch of salt, once bubbling, add the pasta. This should take around 10-12 mins to cook though. Preheat your oven to 190c. In a frying pan, fry off the onion and mushrooms (if using) until soft,

Add a tablespoon of our South Carolina Dry Spice Rub. Transfer the onions and mushrooms to a large oven proof dish. Then add to the same oven dish, 300 grams of grated cheddar, (reserve the remaining 150 grams for the top) and the double cream and crème fraiche. Once the pasta is cooked, place a measuring jug in the bottom of your sink and drain the pasta through a colander into the jug below, reserving most of the cooking water.

Pour the cooked pasta into the dish on top of the other ingredients. Add approx 200ml of the reserved cooking water into the dish also, the hot liquid will begin to melt the cheese. Mix very well, keep stiring until everything is blended together nicely. The sauce should be very wet and loose, almost like a soup consistently, if needed, add another splash of the cooking water.

Spread the mixture out evenly in the dish, patting down, scatter over the remaining 150 grams of grated cheese, then finally the breadcrumb topping, add salt and pepper to the top.

Cook on the top shelf of the oven for around 35-40 minutes, until the top is golden and the mixture is bubbling away. During the baking process this ‘overly watery’ sauce will evaporate, leaving a lovely, rich thick creamy pasta bake. When ready remove from the oven and allow to stand for 3-5 minutes.  Serve with a green salad and a good dollop of our Scotch Bonnet Hot Sauce on the side.


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