cheeses

Green tomato relish

kgs Green tomatoes, chopped (Main)

kg Onions, chopped

Salt

½ kgs Sugar

tsp Allspice, ground

tsp Ground black pepper

Malt vinegar, use enough to almost cover vegetables

Tbsp Ground turmeric

g mustard

Tbsp Cornflour

Cayenne pepper

Mix chopped vegetables with salt and leave overnight in fridge, or for at least 8 hours.

Drain off brine. Put vegetables, sugar, allspice and pepper in saucepan. Pour in enough vinegar to almost cover. Boil for 30 minutes.

Mix turmeric, mustard, cornflour and cayenne pepper to a paste with a little water and stir into mixture to thicken. Boil another 5 minutes. Bottle in hot sterilised jars.

The secret to great macaroni and cheese is to have a big, rich, gutsy, cheesy flavor. To get there, you can shred just one cheese or a blend of cheeses with the large holes of a box grater. With each cheese you use, you add a layer of complexity. Just be careful, not every cheese will work in this dish. Check out some recommended combos below.

Killer Mac and Cheese Recipe

elbow macaroni ((by weight))

½ teaspoon Morton Coarse Kosher Salt

water

bacon

onion

½ sweet red bell pepper ((about 1/3 cup chopped))

green jalapeño or serrano pepper

garlic

cheese, shredded ((see above))

butter

all-purpose flour

paprika

black pepper

¼ teaspoon Morton Coarse Kosher Salt

Cheddar cheese

Smoked cherry tomatoes (see recipe here)

Heat the oven and water. Preheat the oven to 400°F and put a 2 quart pot with 1 quart of water on a hot burner, add 1/2 teaspoon salt, and crank it up. You&#039;ll need it boiling by the time you get to step 4.

Make the optional mix-ins. You can skip the mix-ins, but they really amp this dish up to 11. In a frying pan cook the bacon over a medium heat until done on one side, turn, and cook until crunchy. Remove the strips and set aside. Eat one strip. Meathead&#039;s rule: Always cook an extra strip for the chef. Chop the rest into 1/4&quot; chunks. Pour off all the rendered fat except about 1 tablespoon. Finely chop the onions and peppers (seed the peppers first) and mince the garlic and jalapeño (seed the jalapeno too). Add the onions and peppers, and cook until they get a little limp, but not cooked through. Leave a little crunch. Add the garlic and cook for one minute. Set aside.

Make the cheese sauce. In a 2 quart saucepan or Dutch oven, melt the butter over a low heat. Add the flour, and, with a whisk, mix them together, and cook for 5 minutes, or until it turns the color of straw. This is called a blonde roux. Be patient if it takes longer. This takes the raw pasty flavor out of the flour and eliminates the grit. Add the milk slowly and whisk thoroughly while adding it, so there are no lumps. Cook over medium heat, stirring frequently so it doesn&#039;t burn, until it bubbles and thickens a bit, like latex paint. This is called a béchamel sauce. Add the cheese mix, 1/3 at a time, and continue stirring until the cheese is melted and there are no lumps. Mix in the salt, black pepper, paprika, and the add-ins. Turn off the heat.

Boil the mac. Add the macaroni to the boiling water, and stir. When the water comes back up to a boil, turn the heat down a bit and boil until they are almost al dente, still noticeably crunchy, about 2/3 of the time recommended on the package, probably about 6 minutes from the time it begins to boil. Stir occasionally. Take them off when they are still just a bit chewy because it will cook some more in the oven. Drain in a colander shaking vigorously to get as much water out of the tubes as possible, and leave them in the colander in the sink until the cheese sauce is done. Pour the Mac into the cheese sauce and stir thoroughly.

Optional: You can cook the mac until it is tender, then pour it in the sauce, mix and serve if you are in a hurry. But to amp it up to 11, proceed to the next step.

Optional. If you are adding the smoke dried cherry tomatoes (and you should) add themnow and mix them in.

Bake. If you used a 2 quart pan and the handle is oven safe, you can bake it right in the pan. Otherwise, pour the whole macaroni shebang into a 2 quart Pyrex or CorningWare baking dish. If you prefer, pour it into individual serving size oven proof dishes or ramekins. Sprinkle with the cheese topping and then the paprika. If you are going to add a crunchy topping, add it now. Bake at 400°F for 30 minutes or until it begins burbling. Keep an eye on it so the top does not burn.

Rest. Let it cool for about 15 minutes so nobody&#039;s tongue is scalded. That cheese holds heat.

Scoop any leftovers into an oven proof bowl or ramekin.

Grate enough cheese to cover the top and sprinkle with paprika or chipotle powder.

Bake at 400°F for about 30 minutes or until the top is bubbly and it begins to brown.

Leftovers

Reader recipe: Zucchini pickle

⅕ kgs Zucchini, thinly sliced (Main)

500 g Onions, thinly sliced

Apple cider vinegar

White sugar

Mustard seeds

Celery seeds

tsp Ground turmeric

Mustard powder

Cover sliced zucchini and onion with water. Add the salt and leave for 1 hour. Drain and then let drip for about 15 minutes. Place in a saucepan.

Boil together the rest of the ingredients, pour over the zucchini and onion and stand for 1 hour.

Place over a medium heat, bring to the boil and boil for 4 minutes. Bottle in hot jars.

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Top Tags

Green tomato relish

Killer Mac and Cheese Recipe

Reader recipe: Zucchini pickle

Top 3 cheeses recipes from across the web

The most viewed cheeses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green tomato relish

Killer Mac and Cheese Recipe

Reader recipe: Zucchini pickle

The most viewed cheeses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine