Many love the crispy top of a baked mac and cheese, that gives way to the creamy mass of pasta below. However, there is something so homely and familiar about this dish that I swear it must be Scottish somehow.Īside from its status as a comforting dinner staple, everyone seems to eat their mac and cheese differently. Who says we shouldn’t play with our food? It’s probably one of the most blasphemous pasta dishes around, combining Italian-made pasta with the king of all British cheeses. She did teach me that trick where you throw the spaghetti against the wall though. He didn’t even really have a specific time to boil or bake the pasta for either, being infamous for always replying, “ it’s ready when it’s ready!” It was often the only meal he ever cooked when I was small, leaving the rest up to my mum who never took much joy from cooking anything other than an oven pizza, which she somehow still manages to burn even now.
He refused to use a whisk to make the sauce, and never measured a thing, throwing the grated cheese into the pan in gloriously generous handfuls.
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