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The Crack Magazine

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Macaroni Cheese

Pasta and grated cheese is one of the easiest and simplest meals to make when you don't have many ingredients, but with an onion, a jar of mustard and no extra time (although a little extra work) you can make a proper cheese sauce.


macaroni or other dried pasta, 150g

half an onion

cheddar cheese, 150g


2 - 3 tbsp. flour

2 - 3 tsp. pitted olives

50g pinch of oregano, salt and pepper.

Put the pasta in a pan and simmer. Finely chop half an onion, fry on a low heat with a pinch of dried oregano if you have any, and while the onion is frying mix two to three teaspoons of flour with water - don't worry about lumps, they will settle to the bottom and you will be spooning liquid off the top. Grate the cheese and keep half for garnish, rinse the olives and chop in half. Now turn the heat on the onions right down and carefully spoon the vinaigrette into a puddle in the pan, then quickly put 2 - 3 teaspoons of your runny flour paste into the vinaigrette - the trick here is to mix the onions, vinaigrette and flour quickly so that you don't get any lumps, and then as it thickens (almost immediately) to add water from the simmering pasta to keep it from getting too thick. You can serve the pasta and sauce like this (for less calories) or stir in the grated cheese and make a cheese sauce. Add salt and pepper to taste and garnish with grated cheese and olives.

Serves 2

Vegetarian, contains gluten, low GI

Quick Vinaigrette

Mix 1 - 2 tablespoons of mustard (ready-made, not powder) with 300ml oil and 100ml vinegar and using a funnel pour into a screw-top bottle, give it a good shake and it will keep in the fridge for at least a week.