Anna Mae’s Mac N Cheese: Recipes from London’s legendary street food truck

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Boiling the perfect pasta: The pasta should be cooked in less time than expected since it will continue to cook in the oven. We recommend 4 to 5 minutes to avoid soggy pasta. Dirty by name and dirty by nature, it's not unusual to leave this New York-inspired glut-fest with a deep desire to cleanse yourself from the inside out. This is junk food in all its deep-fried, cheese-topped, syrup-smothered glory says Londonist writer Ruth Hargreaves. Napkins at the ready. Get really creative with it. If you’re a blue cheese lover just wallop some of that in, and play around with it. Be experimental…you might come across a really great combination”. The Kanye Western is also a firm favourite – mac with beef hot dog, housemade BBQ sauce and crispy onions. Buddha Bowl

Now reduce the heat to low. Add all the cheese except the mozzarella, then the mustard, and stir until melted. Stir in the drained pasta. WARNING: not paleo 😂 I only make this on Thanksgiving, Christmas and Easter, so I think we’ll be OK! The Hawksmoor branches are well-known for their superior steaks, but their gargantuan list of sides is pretty damn hard to resist. One of the greats is the mac and cheese. The cast iron pot arrives at your table still gently rising and lowering from the heat, cheesy bubbles popping at the sides. We recommend spending at least five minutes on your steak before you even think about digging in.Food vendors Anna Mae's have been serving up London twisted Southern street food for a while now. Their headlining mac and cheese — often with intriguing variations such the Don Macaroni (pesto, bacon, basil) — goes down a storm at festivals and events all over the capital. Catch them with the Kerb collective, where you can also get hold of their pulled pork creations and hot dogs.

A better melt: Keep the heat low when melting the cheese. High heat can cause burning, and the cheese will not melt evenly before it starts to boil, which could lead to dry macaroni and cheese.

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At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste – this is a roux. Continue to cook, stirring continuously, for 3 to 4 minutes, or until the roux turns golden in colour, being careful not to overbrown and burn the mixture. The whole time I thought she was making the sauce from scratch! No wonder mine didn’t taste the same. This was the secret shortcut my sister had been taking all along- Campbell’s Cheddar Cheese Soup. You can use bone marrow, sausage, and you can put a lobster through there, which is a popular one – the options are literally endless,” she adds.

There are so many options, but whenever I suggest these recipes to people, they are always like ‘what do you mean leftover mac and cheese?!,” she laughs. Now make the Starter Sauce. Place two heavy-bottomed pans over a medium heat.Heat the milk in one pan until hot, but not boiling. We don’t have any official confirmation these are returning but they usually show up year after year. Some go beyond trader vans into full cafes and restaurants and are often confirmed when that area’s line-up poster is revealed in the run-up to the festival. When sifting through the mountains of recipes that fill their book, I finally narrowed down my choices and went with their 'My Big Mac Greek Wedding'. The names are one of the best things about this book! Plus the gorgeous imagery of the dishes and lots of fun photos showing the team and their van all over the UK. It's really a visionary delight, and your mouth will be watering before you've even bought any ingredients. While that’s boiling, in a large bowl, blend everything together (taste before adding the eggs so you can adjust spices and salt as desired) and mix in cheese at the end, setting some aside for the topping.Remove cover and bake for an additional 20-25 min or until cheese is golden brown and bubbling on the edges. We also do a New York deli style sandwich with pastrami mac and cheese, with Swiss cheese mixed through it.” Reduce the heat of the sauce to low and then add all of the cheese except the feta. Stir until everything has melted.

Milk and heavy cream: Adding milk and heavy cream to the roux transforms the gravy into a hearty béchamel sauce. When you have enough for a small batch, place gently in the oil until golden, remove and drain on kitchen roll. Onion: This may not be traditional for some mac and cheese recipes, but we've found this bit of onion adds loads of savory flavor—and it'll be virtually undetected. And when it comes to macaroni cheese, Dirty Bones is changing things up. There's the traditional side, so savoury it makes your eyes water, but also deep fried macaroni cheese balls that come with their own sweet chilli dipping sauce. And finally, The Mac Daddy burger. Wrap your chops around a steak and brioche bun, oozing with that macaroni cheese topping. They have a vegan version too. Pure filth. Our family’s secret ingredient is not Velveeta. It’s Cheddar Cheese soup and 32 oz of your favorite cheese (be creative!) We like Tillamook sharp cheddar but add whatever kind you want as long as it’s not pre-shredded (there’s cellulose in that- aka wood pulp- which ruins the texture).

Anna Mae's

This book is full of pimped up mac 'n' cheese recipes, things to do with leftovers (mac 'n' cheese fries anyone?) plus tips on how to make the best béchamel sauce, the perfect cheeses to use, as well as recipes for sides, sauces, drinks and desserts to serve alongside. A myriad of cheeses combine to give this old favourite a sharp tang, elevating the dish from pretty good to pupil-dilatingly good. A fine accompaniment to steak too. As ever Hawksmoor, bravo.