Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
2 cups macaroni,100g butter (cubed),½ cup flour,2 cups milk,1 cup sour cream,8 triangles melrose cheese spread,¼ cup Parmesan cheese,½ teaspoon salt,½ teaspoon mustard powder,½ teaspoon pepper,2 cups grated cheddar cheese,Dried mixed herbs.
Zinger Pops-½ - 1 sachet @spice_girlsinc Zinger spice1 cup self-raising flour½ teaspoon salt2 teaspoon dried rough red chillies1 teaspoon dried italian seasoning1 teaspoon onion powder½ kg chicken fillet medium cubes2-3 Eggs (beaten)
Pops-1. Mix all dry ingredients together in a dish.2. Dip chicken cubes in egg, then flour mix, then repeat.3. Place in fridge to firm whilst heating oil.4. Deep fry chicken until golden brown and cooked through.
Mac 'and cheese-1. Cook macaroni with little oil and salt till al-dente.2. Preheat oven to 180°C.3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Whisk until thickened.4. Reduce heat; stir in sour cream, melrose cheese, Parmesan, salt, mustard and pepper until smooth and cheese is melted.5. Toss macaroni with cheddar cheese. Transfer to a baking dish. Stir in cream sauce.6. Bake, uncovered, 30 minutes until golden brown and bubbly.7. Place Zinger pops over and garnish with chopped parsley.
INFO & TIPS
Note: I also like to serve with some Soul Fire or Tobasco sauce.
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Food Author of "Oh My Cupcakes!"
Mum and wife.
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