Perhaps one for your vegetarian friends, or perhaps just for that 80/20 meal where you really don't fancy neolithic junk, but do want something simple, filling and ... well ... homely?
Mac & Cheese, I gather, is a dish at the heart of American cuisine. Sure, we have it here in Blighty, although call it Macaroni Cheese, but it's not something we'd immediately shout out when someone asks, "what's your favourite comfort food?".
So, why make it?
Well, I have a glut of cheese and a couple of turnips. Reason enough?
Primal Mac & Cheese
First we need the "Mac" ...
Here, I peel some turnip and then cut it into matchsticks about an inch long and perhaps a fifth of an inch square.
Boil for a few minutes until softened but still with just a little crunch, drain and set aside to allow the remaining steam to evaporate.
Now, the Cheese ...
You'll need cream (heavy cream, I think it's called in the United States) and some cheese. I used cheddar and a cheddar-like goat's cheese. How much? Well, probably just over half a cup of cream (say, 150ml) to 250g of cheese per apple-sized turnip. You can multiply that up.
Warm up the cream, add a dollop of English Mustard and then the cheese. Warm it through on a low heat until the cheese is combined and the sauce looks sumptuous. Yes, English Mustard, not grain, not American or Continental ... English ... it has the right bite without that sourness.
Now, pour the Mac into the Cheese ... Ecco! Mac & Cheese.
Want to primalise it more?
Shred some streaky bacon and leek, fry off together.
Meanwhile, steam some cauliflower, pouring the Mac & Cheese over the cauliflower and topping with the leek and bacon, and some chopped hazelnuts to crisp up under the grill (broiler) for a few minutes.
Neo-primal Heaven!
For another great emulation of neolithic comfort food, check out my Primal Lasagne.
