Upon returning from my holiday in Florida, I wanted to try to put my spin on one of Americas classic dishes – Mac & Cheese or in this case ‘Mac’kay & Cheese’. See what I have done there?! : ) Maybe a bit too cheesy? Ok will stop it now, sorry.
Whilst experimenting with my ‘Mac’kay’ & cheese, I wanted it to have the same texture and all of the rich, creamy taste but with half of the calories and minus the sick and bloated feeling, I got when eating it in the States. So, with the addition of leeks and cauliflower, it not only bulks out the meal, but most importantly is far more nutritious! I ate really well in America and loved trying the foods that I would never normally choose to indulge in. However, I was a little phased by the sheer volume and choice of food available to me. Half of me loved it and the other half thought it was a little unnecessary and that the quality was sometimes compromised as a result.
We ate lots of fresh fish and sushi during our time in Florida Quays. In Orlando, we ate in some of the famous Grill houses and experienced a few of their chain restaurants, (it would have been rude not to see how the Americans truly do things). Then whilst were we visiting friends in the North of Florida at The Villages, we enjoyed lots of the traditional American home cooked dishes and this was by far, the tastiest part of the trip. One night, we were treated to the real Southern Fried Chicken with sides of coleslaw, potato salad, grilled feta coated corn, baked potato wedges topped with a salsa.
Let me know what you think and tag me in your Mac’kay & Cheese attempts on Instagram – @what_the_quark.
- 120g Macaroni
- 200g Quark
- 1 egg
- 100g Mature Cheddar Cheese grated. (I used reduced fat but use as you wish.)
- Half head of Cauliflower
- 1 Leek thinly sliced
- 10 ml Rapeseed oil
- Pinch of nutmeg
- Salt and pepper to taste.
- Roughly chop the florets into bitesize pieces. Cook the macaroni according to pack instructions, in a pan of lightly salted water and also add the florets to the pan. Drain and set aside.
- Heat the rapeseed oil in a pan, fry the leeks until soft, then take off the heat. Add to the pan, the quark, cheese, egg yolk, nutmeg, salt and pepper and whisk.
- Return back to a low heat and continue to stir until all of the cheese has melted.
- Add the pasta and vegetable florets, making sure everything is fully coated in the sauce and then it is ready to serve.