Weekend Inspiration: Leek Mac-and-Cheese

As promised, here is my mac-and-cheese recipe. I have yet another Pearson friend, Chauntez, to thank for this one. She was the first one to introduce me to this dish, which hitherto I thought came out of a box and was bright yellow. Don’t get me wrong, Kraft dinner totally hits the spot some nights but most of the time, this adult mac-and-cheese is what you need.

I started with some par boiled macaroni. Yes, I’m a purist- only elbow macaroni foes into my mac-and-cheese.

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While my macaroni was being boiled, I grated some cheddar. My mother would be appalled with how much of a Costco block went into this (given that I don’t actually make a super cheesy dish).

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By now, you know about my love for greens. I sliced a whole leek and sautéed it to bring out the colour with some salt, pepper and cumin.

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I added cheese and an egg to this mixture. Make sure it’s not too hot or you’ll have pieces of scrambled egg in your pasta.

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Here it is unceremoniously being dumped on top of the macaroni.

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Once this was mixed, the dish was ready to go into the oven. But it was missing something.

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I decided to mix some chili flakes (my family likes it hot!), bread crumbs and cheese.

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This would go as a crispy layer on top.

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It’s hard to go wrong with carbs and cheese. Comfort food at its finest.

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