All posts tagged: macaroni cheese

Microwave Marmite Mac n Cheese, 34p [Cooking On A Bootstrap]

Friends will know that my Marmite obsession is almost as out of control as my peanut butter obsession. In leaner times, I would substitute Marmite, which was well out of my budget range, for a paste made from a crumbled Basics beef stock cube, mixed with boiling water, and allowed to cool. Smeared onto toast with butter, it delivered that tongue-warming tingle and salty kick I used to get from my yeast-extract friend. These days, my cupboard has a jar of Marmite in for toast and snacks, and today, it went in here, too. If you’re a hater, not a lover, just leave it out – or of course, you could always cook your pasta in a stock made from a crumbled Basics beef stock cube, and we’ll call it quits… Serves 1 from 34p per portion. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make …

Mushroom Mac ‘n’ Cheese, 42p [from ‘Veganish’]

This is one of my favourite comfort meals, quick to assemble, using ingredients that I generally have kicking about the house, and can just be slung in the oven and forgotten about, left to slowly pull itself together in a haze of blissful creamy soft salty rich glorious goodness. I’ve just polished off my second bowl of it, and frankly, it’s too good not to share with you all, so here it is. It’s easy to make it vegan – replace the hard strong cheese and mozzarella with Violife or something similar, and the milk with coconut or almond or soya milk, depending on what you prefer. It’s easy to throw together, and the reward of a deep bowl of melting goodness far outweighs the minimal effort involved in making it. I consider this an essential part of my repertoire these days, and barely a week goes by without it. It freezes beautifully, too, so do double the recipe and sling some of it to one side for a lazy day. Serves three people, or …

Mac n Swede, 19p

The humble swede is a much misunderstood vegetable, and one I can truly empathise with. Misshapen, lumpy, outwardly tough, slightly bitter and difficult to get under the skin of, but once you get inside, it’s soft, delicate, sweet and surprisingly versatile. Asda have them for 20p each at the moment, and as the author of an ultra low budget cookery website, it seemed too good an opportunity to pass up really getting to know the inscrutable rutabega once and for all. The cheese in this recipe can be substituted for any vegan cheese of your choice – I didn’t have any to hand, and am not going to pretend otherwise. (I made myself a separate cheese-free portion but my 8 year old would not have touched it without the cheesy element, and parenting is challenging enough at times without fighting over liquidised root vegetables). Can be made gluten free by using GF pasta of your choice. Serves 4 at 19p each 1 large swede, 20p (20p each, Asda) 2 tbsp cooking oil, 3p (98p/1l, Asda) …

Jack Monroe, ITV This Morning

Cauli Mac-N-Cheese [A Year In 120 Recipes]

This is part mac ‘n’ cheese, part cauliflower cheese, and deliciously golden and moreish with some crispy bacon thrown in for good measure. Baking it at the end to melt the cheese isn’t essential, but oh, it’s so good. It’s a quicker method than the traditional ‘melt some butter and flour to make a roux then thin with a little milk’ – but with pretty much the same end results. You know me, I like to keep things simple, but if the thought of not making a ‘real white sauce’ distresses you, then melt a tablespoon of butter over a low heat with a scant level tablespoon of flour, mix well to form a thick paste, thin with a little milk, stir until smooth, add more milk, toss in the cheese, melt, and remove from the heat and set to one side until you need the saucy bit. I find (personally) that the eggs thicken the mixture and a good whack in the oven finishes it off, but hey, there’s many roads up the mountain …