Mackie's Mac & Cheese
Serves 6, or 4 with leftovers!
We make our mac & cheese extra special by topping by with a layer of crunchy crisps - we've gone for haggis but feel free to try it with your favourite Mackie's flavour!
2 pints of milk
300g grated mature cheddar cheese (save some for the topping!)
4 x teaspoons of cornflour
500g Marshalls macaroni
Salt & Pepper
Teaspoon of wholegrain mustard (optional)
150g bag of crushed Mackie’s Haggis & Cracked Black Pepper Crisps
Heat up the milk in a large saucepan and melt in (almost all) of the grated cheese.
Once the sauce is smooth add in the cornflour (mixed with a splash of water) and stir the sauce whilst bringing to the boil. The sauce should then thicken and can be left off the heat whilst you cook your pasta.
Cook the pasta as per the packet instructions and then drain before adding to the cheese sauce.
Season the mixture and stir in the teaspoon of mustard, if using, before transferring the macaroni cheese to a baking dish.
Top the macaroni cheese with the crushed Mackie’s Crisps and a sprinkling of cheese.
Put this in the oven at 180 fan for 15 minutes until the top is golden, then serve!
Hint: If you’re not a fan of haggis, this works brilliantly with our crispy bacon flavoured crisps!