Mac ‘n’ Cheese

INGREDIENTS

  • 30 gr of butter
  • 1 tbsp of all purpose flour
  • 30 gr of cheddar cheese, grated
  • 30 gr of edam cheese, grated
  • 3 tbsp of Poppamies Sriracha Dip
  • 1/2 tsp of sea salt
  • 1 tsp of black pepper
  • 300/350 ml of milk
  • 250 of pasta, cooked and drained
  • 50 gr red kidney beans

In a soup pot, add butter, and place on high heat

As soon as the butter has melted add in the flour and start mixing

It should leave no lumps and become just a bit brown – that should take about 2 minutes

Now pour in the milk and, using a whisk, start mixing – don’t stop

When the milk has heated up – the mixture will start thickening

Season with salt and pepper

When you see it thickening – take off the heat and add in the cheese and Poppamies Sriracha Dip

Leave for about a minute without mixing and then stir

Now the cheese will melt and thicken the sauce further

Pour over the cooked pasta and mix

Serve with parsley

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