- List Of Ingredients
- 500g macaroni
- 50g unsalted butter
- 2tbsp plain flour
- 3 spring onions, bulb removed, finely chopped
- 7 garlic cloves, crushed
- 5 bay leaves
- 1 litre milk
- 200g mature cheddar, grated
- 105g parmesan, grated
- 1 tsp chopped thyme leaves
- 1 tsp group allspice
- 1 tsp paprika
- ½ tsp cayenne pepper
- 4 tbsp molasses and rum barbecue sauce (see page 227, or other rich, smoky barbecue sauce)
- 200g spinach, washed
- 1x 400g can kidney beans, drained and rinsed
- 6 tbsp breadcrumbs
- Sea salt and freshly ground black pepper
Time: 10 minutes prep + 30 minutes cooking
1. Pre-heat the grill to hot.
2. Cook the macaroni in a large saucepan of salted, boiling water according to the instructions on the packet, until tender. Drain and set aside.
3. Meanwhile, make a roux by melting 35g of the butter in a large pan on a low heat, add the flour and whisk continuously. Increase the heat to medium until you have a paste. Add the spring onions, garlic and bay leaves and whisk continuously for a couple of minutes. Gradually whisk in the milk, a little at a time, until smooth. Bring to the boil, then reduce to a simmer, whisking occasionally, until thickened and smooth, about 10 to 15 minutes.
4. Stir in the cheddar and 75g of the parmesan, along with the thyme and spices, the barbecue sauce and finally the spinach, kidney beans and drained pasta. Stir until well combined, season to taste then tip into a large, wide, heatproof casserole dish.
5. Melt the remaining 15g of butter in a small pan on a low heat and mix in the breadcrumbs and remaining 35g of parmesan. Spread this evenly over the top of the mac ‘n’ cheese and pop the whole dish under the grill for about 5 minutes until bubbling and golden-brown. Serve immediately.
Shivi Ramoutar has been a big name on the UK food scene in recent years with her vibrant and fresh Caribbean dishes. Hugely popular at events across London, Shivi uses her childhood love of classic Caribbean ingredients and foods to create fresh and exciting recipes, many of which have featured in newspapers and magazines such as The Guardian and The Sunday Times.
Shivi’s first cookbook – Caribbean Modern: Recipes from the Rum Islands – is packed full of inspiring recipes and gorgeous flavours to try out. You can order Caribbean Modern online as a Hardback or eBook today.