Category
Pasta Dish
Prep Time
10 minutes
Total Time
25 minutes
Every bite of this 20&20 meal is going to leave you craving more! Easy, Cheesy, Beautiful. Zoglo's
Ingredients
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1 package of Zoglo's New York Style Franks, from frozen
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1 tablespoon of vegetable oil
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¼ cup of butter
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1 clove of garlic, finely chopped
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¼ cup of flour
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4 cups of whole milk
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300 grams of old cheddar cheese, grated
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1 teaspoon of mustard powder
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¼ teaspoon of freshly ground nutmeg
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1 tablespoon of hot sauce
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1 package (454g) of short pasta like elbows, orecchiette or tubetti
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Salt and freshly ground black pepper
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Toasted bread crumbs
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Fresh parsley
For Garnish
Directions
For the Franks
Heat the vegetable oil in a large pan over medium low heat and cook the Zoglo's Franks for 3-4 minutes, turning occasionally. Set aside to cool
Once cool to handle, cut into bite sized pieces and fry for another 2-3 minutes. Set aside until ready to add the mac and cheese.
For the Mac and Cheese
Cook the pasta to package directions
Melt the butter in a medium pot over medium heat and add in the garlic
Cook for a minute then whisk in the flour
Cook for a couple more minutes then slowly add in the milk while whisking
Once the mixture has come to a simmer, add in the grated cheddar cheese, mustard powder, nutmeg, hot sauce and season with salt and pepper
Mix until the cheese sauce is smooth and has thickened slightly
Drain the pasta and place it back into the pot
Pour in the cheese sauce and mix it all together
To Assemble
Place mac and cheese into plates or a large serving bowl
Garnish with bite size franks, toasted bread crumbs and parsley
Tips from Chef Pino
Notes: Any leftover cheese sauce (once covered) can be kept in the fridge for up to a week!
Product Used:
