Nadiya Hussain's Piccalilli Macaroni Cheese
I don’t see macaroni cheese as a side dish to sit alongside the main event! For me, if I’m having macaroni cheese, it takes the leading role and it’s got to be the star of the show. I like a good old classic variety at the best of times, but you know I can’t help but tinker. So this is my tinkered version, which is still creamy and cheesy and mac-like, but also spiked with piquant piccalilli.
|350g||mature cheddar cheese, grated|
|1 tsp||onion seeds|
|For the crunchy topping:|
You will need: a 23 x 23cm casserole dish or ovenproof dish.
Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.
Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.
Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.
Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.
Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.
Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.
To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.
Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.