Macaroni and cheese has a rich history dating back to 14th-century Italy and medieval England. While it’s often baked in the oven, it can also be made on the stovetop or with a mix. The secret to a creamy mac? Blending cheese into a Béchamel sauce to create a velvety Mornay sauce. No wonder it’s a comfort food favorite for most people in the world!

Ingredients:

• 1 packet of macaroni
• 1 onion, sliced (as much or as little as you like)
• 2-3 jam tomatoes, puréed
• 2-3 small potatoes, cubed
• Crushed chilli, ginger, and garlic paste
• Turmeric powder
• Your favourite cheese (I love a mozzarella and Gouda mix!)
• Salt and pepper to taste
• Fresh coriander, finely chopped

Method:

• Heat some oil in a pan and sauté those onions until they’re golden brown. Set them aside for now.
• In the same pan, add your cubed potatoes and fry until they’re soft. Add a little oil or some ghee/butter for extra flavour!
• Add the chilli, ginger, and garlic paste, along with some turmeric powder. Mix well and fry until the potatoes are coated. Pro Tip: To make the potatoes a little softer, microwave them in a dish with some water for about 2-3 minutes before frying.
• In the same pan (we’re building flavours here!), add your puréed tomatoes. Cook until the water evaporates, then add some red chilli powder and your favourite spices. Season with salt and pepper to taste.
• Boil your macaroni according to the packet instructions.
• Time to assemble! Mix everything together, including the cooked macaroni, sautéed onions, and chopped coriander.
• Stir in your favourite cheese until it’s melted and gooey.
• Serve piping hot, with a drizzle of Nando’s sauce on top (optional, but trust me, it’s a game-changer!).

Enjoy your creamy, spicy, utterly delicious macaroni delight!