In September 2018, we had the pleasure of joining Dean Edwards on the first ever The Weekend Kitchen show hosted by QVC. Whilst we were there, Dean created this delicious recipe using our very own Godminster Cheddar.
400g dried macaroni pasta
1 onion finely diced
1 x 410g tin evaporated milk
½ tsp. garlic powder
60ml tomato ketchup
1 tsp Dijon mustard
A few drops of hot sauce (optional)
100g spicy tortilla chips blitzed to a crumb
1.Cook the macaroni to the packet’s instructions, drain and set to one side.
2.Fry the onion in some oil for 3-4 minutes until softened. Pour the evaporated milk into a pan then add the garlic powder, ketchup, mustard, 2/3 of the grated cheese and stir until melted, season and add the hot sauce to taste. Add in the pasta and stir to make sure its well combined, at this point add the milk if you like a creamier sauce. Transfer to an oven proof baking dish then sprinkle with the remaining cheese and tortilla chips.
3.Bake in a pre-heated oven set at 190c / gas mark 5 for 20 minutes or until golden. Leave to stand for a few minutes before serving.