THROUGHOUT the still ongoing lockdown, Capsicum Culinary Studio – South Africa’s largest chef school – has encouraged their chef lecturers at its six campuses around the country to share a recipe for a dish or two for the whole family to enjoy.
This week, chef Anita Faku from the school’s Pretoria campus shares a winner – her cheesy and creamy mac and cheese recipe. The secret, she says, is the addition of sour cream, which gives it a delicious tang.
EASY TO MAKE MAC AND CHEESE
Serves 4 to 6
Ingredients
500g macaroni
500ml mozzarella cheese (keep a handful aside for the topping)
500ml cheddar cheese (keep a handful aside for the topping)
125ml sour cream
113g butter
125ml flour
1 litre milk
Salt and pepper
Method
- Bring a pot of water to the boil, add salt and a dash of cooking oil. Add your macaroni and allow to cook until al dente.
- In a separate pot start melting your butter and slowly add flour once butter is melted. Whisk the butter and flour mixture into a paste and slowly add milk. Keep whisking until the mixture starts to thicken, do not allow lumps to form.
- Season with salt and pepper and add the cheeses to the white sauce (keeping some aside for the topping). Once melted, take off the heat.
- Combine your cooked macaroni with your cheese sauce, add the sour cream to give it a tangy taste.
- Transfer the mixture to a baking dish and top with off with a generous serving of cheddar cheese and mozzarella.
- Bake for 10 minutes at 180°C or until the cheese has melted on top.
