My brother bought me a session with a stylist for my birthday and I am finally getting around to using it this weekend. I looking forward to hearing what the stylist has to say. I am still not used to my new size and the fact that now I am much slimmer there is so much more choice.
I figured I should wait for Spring as I find that season much more challenging in terms of clothes than Winter. I am good with the whole toasty jumpers and lovely tailored wool trousers in winter. Plus winter colours suit me. I am good with dark colours. But come spring everything goes wonky. I am possibly the world’s worst dresser when it comes to layers. I just don’t seem to have the skills to work out what clothes go together. Plus the colours don’t suit me nearly as well. Is there a season that you like to dress for and one you hate? Does anyone have any good tips for layering clothes?
I find the food seasons easier to handle. Spring to me is a mix of stir fries and some lighter casseroles. You start to move away from the hearty stews and casseroles of winter but don’t give them up completely.
This sriracha mac and cheese fits perfectly in to that lighter casserole category. It works well in spring and would be great in Autumn well. The cheesiness gives it depth and substance while the sriracha and spring onions add a surprising lightness that stops it going into stodginess. Plus I am very excited that the spring onions have come from my own garden. I didn’t inherit my Nanna’s green thumb. I missed have been out eating when that gene was on offer. But spring onions, tick, I can grow them!
To cook this for one I used the following ingredients:
- 75g of fusilli (ok so not macaroni but I usually keep fusilli in the pantry – I like it as a pasta that catches sauces)
- ½ tbs of unsalted butter
- ½ tbs of plain (all purpose) flour
- 2/3rd cup of low fat milk
- a pinch of salt
- a pinch of freshly ground pepper
- ¼ tsp of garlic powder
- 1 tsp of chilli paste (I used gourmet garden’s mild chilli paste) And nope this is not an affiliate link – just me sharing so you can buy something similar if you like
- A smidgen over ½ a tbs of sriracha sauce – adjust to taste
- 1/6th of a cup of spring onions, sliced
- ½ cup of sharp cheddar, grated – if I am just buying one type of cheese, it is often cheaper to buy a small block and grate it rather than buying pre grated. I tend to buy grated cheese if I am looking for a mix and don’t want to buy too much cheese.
For the breadcrumb topping:
- 1 tbs panko bread crumbs
- 1 tbs of plain bread crumbs
- 1 and ½ tsp of melted butter
Garnish with sriracha and spring onions if you want to get a bit fancy but seriously, it is Mac and Cheese.
I followed the recipe as given but used a small oven proof pan so that I didn’t have to transfer everything to a baking dish – saving on washing up. I may be in love with my multi purpose pan.
Because of the small amount of butter, I found it was a bit too little to really bubble as suggested in step 3 but you will see a bit of bubbling and it will start to go a bit darker in colour. I added the milk a third of a cup of a time in step 4. The first time couple of times I made this, the milk thickened quite quickly, but the third time it seemed to take forever. Not sure if I had the heat a bit low or had under measured the flour. At step 6 where it says to mix in the cheese a cup at a time, I add a ¼ of a cup at a time.
I cooked it in the oven for 20 minutes, which might have been a tiny bit short as the bread crumbs were just starting to turn. My oven doesn’t seem to working fabulously at the moment so keep an eye on the dish from around the 20 minute mark and take it out when it looks bubbly and golden.
This dish takes about 10 minutes to prepare and about 35-40 minutes to cook depending on how quickly you get your milk to thicken and how accurate your oven is. It has about 570 calories per serve. Which is not very low calorie but I think pretty reasonable given you don’t need to add a side.