Fans of savoury and sweet combos will find this rich and comforting pasta dinner irresistible.

An unexpected twist on classic creamy mac and cheese

Spring means the arrival of Easter favourite, hot cross buns in the shops (well, from January actually!). There are few dinners I make on consistent rotation but recently, this has become one dish I crave solidly.

Hot Cross Crumb Mac & Cheese comes from my deep love of Cheddar cheese sandwiched between warm, toasted hot cross buns. It’s a classic sweet and savoury snack combination I couldn’t help but make a meal of.

The fact of the matter is that nothing bulks out a dish better than pasta. Enter Hot Cross Crumb Mac & Cheese. Here, I fold short pasta like fusilli, macaroni, conchiglie (shells), penne or even rigatoni into rich and creamy mature Cheddar sauce.

The ultimate Mac and Cheese with breadcrumbs

Golden hot cross bun crumbs with crispy sage leaves top the dish off. I love the contrast of lightly-spiced crumbs and sweet raisins against the deeply savoury cheese. The whole affair is a celebration of textures and flavours.

A combination you’ll either love or hate

Hot Cross Crumb Mac & Cheese reminds me a bit of fruity Wensleydale with cranberries and apricots at Christmas. Or cheese and mango chutney sandwiches. It feels 50 shades of wrong but when you eat it, it the flavours just work.

This being said, if sweet and savoury dishes aren’t your cup of tea, it’s best to skip the hot cross crumbs with this recipe. Ultimately, this mac and cheese recipe alone still makes for a delicious stove-top meal.

Make Hot Cross Crumb Cauliflower Cheese for a lower carb option

Although my passion for pasta runs deep, you might find it useful to know that you can easily swap cooked pasta for roasted cauliflower florets. A cheeky riff on cauliflower cheese, so to speak. This would make for a great lower carb option or side dish.

Mac & Cheese tips & tricks

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Hot Cross Crumb Mac & Cheese recipe

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Hot Cross Crumb Mac & Cheese

The ultimate luxury macaroni cheese for hot cross bun lovers! Fold pasta into this impossibly creamy cheese sauce and top off with crispy hot cross bun crumbs. Fans of savoury and sweet combos will find this irresistible.

Course Main Course

Cuisine British

Keyword cheese, dinner party, easter, hot cross buns, macaroni, pasta, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender or food processor
• Whisk

Ingredients

• 350 g fusilli or other short pasta of your choice
• 2 tbsp plain flour
• 600 ml evaporated milk or whole (full-fat) milk
• 2 tbsp butter
• 1 tsp dried garlic or 2 large cloves garlic, peeled and crushed
• 225 g extra-mature Cheddar grated
• 1 tsp English mustard powder or Dijon mustard
• 1/4 tsp ground nutmeg
• 2 tsp cornflour (cornstarch)
• 1/4 tsp salt or to taste

For the hot cross crumbs:

• 3 shop-bought hot cross buns
• 3 tbsp olive oil or butter
• 10-15 sage leaves or 1-2 sprigs rosemary

Instructions

To make the hot cross crumbs

• Break the hot cross buns up into rough chunks. Place them in to the jar of a blender or food processor. Pulse or blend until you have medium-coarse crumbs.
• Heat the olive oil or butter in a pan set over a medium-low heat. Add the sage leaves or sprigs of rosemary. Sauté for a minute or two until the leaves begin to crisp up. A low heat will help release the natural aromas from the herbs.
• Add the hot cross bun crumbs and continue to sauté over a medium-low heat until golden and crispy, about 5 minutes. Stir all the time to ensure the crumbs toast evenly and don't burn. You'll be able to hear when they're ready — a crispy clattering sound as you mix. Remove from the heat and transfer to a plate to cool.

For the mac and cheese

• Toss the grated cheese with cornflour, English mustard powder, garlic and nutmeg.
• Melt the butter in a large, heavy-based pan. Add the plain flour and cook, stirring all the time until it releases a slightly nutty aroma (don't let it brown), this should take about 2 minutes over a medium heat. Remove from the heat.
• Whisk in the milk a little at a time until you have a smooth, lump-free mixture. It won't immediately look thick. Return to the heat and cook for 4-5 minutes, whisking all the time until slightly thickened. Once it comes to a very gentle simmer, switch the heat off again.
• Add the cheese mixture and whisk continuously until the cheese melts and the sauce thickens further and becomes smooth and glossy. Taste and season with salt if necessary. How much salt you add depends on how salty your cheese is and your personal taste.
• Cook the pasta in plenty of salted water, according to the packet instructions or until al dente (it should still have a little bite to it).
• Fold the cooked pasta into the sauce. If it feels a bit too thick, add a little bit of the pasta cooking water to adjust the consistency.
• Serve immediately topped with the crispy hot cross crumbs.

Video

Notes

• I like to use evaporated milk from a tin for my mac and cheese. It’s been heat-treated so is more stable and produces a smoother sauce without as much risk of curdling on contact with the cheese. I also love the flavour and creaminess of cheese sauce made with evaporated milk.
• Cornflour gives the mac and cheese a lovely glossy finish, as well as ensures the dish reheats better than if it were made with plain flour alone.
• Toss the cornflour with the cheese for even distribution into the sauce. It’s easier to add all the seasonings into the cheese mixture beforehand so you can just dump and go when making the sauce, too.
• If using fresh garlic, add it to the plain flour and butter mixture. Cook it out before adding the milk.
• If using Dijon mustard, whisk it in at the end, right before adding the pasta.
• This Hot Cross Crumb Mac & Cheese reheats beautifully in the microwave. Keep the macaroni cheese and crumbs separate until you’re ready to serve so the crumbs remain crunchy.

 

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If you like this, you’ll love my recipe for Roasted Vegetable & Mascarpone Lasagne

Love Sanjana

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Should I use dried kidney beans or canned?

As a busy mum, my preference is always to use canned kidney beans for this dish. I’m not snobbish about tins of basic items — they’re convenient and economical.

Buy the best you can afford and don’t worry about cheating because you cannot tell the difference between canned and dried in the finished dish. Canned beans take Rajma from a plan-ahead meal, to a last-minute weeknight comfort bowl. What’s not to love about that?

How to make Rajma from dried kidney beans

Although canned beans are my favourite, you can of course use dried beans to make Rajma. If you prefer to cook your beans from scratch, soak 300g kidney beans in water for 24 hours. Drain and cook in at least 2L fresh water (do not add salt). Pressure cook for 30 minutes until the beans are tender. Reserve the cooking liquor for adding to the Rajma later.

Why do you use the cooking liquor in the sauce?

The best tip I can give you for a perfect Rajma sauce is to reserve the cooking liquor or juice for the can of beans. Not only are the liquids full of goodness, they also give the final curry a silky, creamy finish without adding additional cream. The bean liquid is known as aquafaba can also be used for making vegan meringues in the absence of egg whites, along with a whole host of other desserts. It’s full of protein and starch which is a welcome ingredient in creamy curries, soups and stews.

Things to consider when using bean liquid from a can

It’s always a good idea to check if the canned beans are in water or brine. If the beans are cooked in brine, remember to reduce the amount of salt you add to the Rajma. I don’t recommend using the canned beans in tomato or chilli sauce for this dish.

How to serve Rajma (Kidney Bean Curry)

Rajma is most commonly served with plain white rice (known as Rajma-Chawal in Hindi). You could also substitute white rice with brown rice if you prefer. Papad or poppadoms are also a popular accompaniment to Rajma but I won’t tell if you cook up some roti or naan to scoop up those tender beans.

No North Indian meal is complete without some sliced onions and green chillies on the side, so make sure you have plenty of those to hand, too. Wash it all down with lemon-lime soda or lassi.

Can I make this Rajma (Kidney Bean Curry) vegan?

Absolutely. Skip the butter for a hearty vegan meal that pairs perfectly with rice.

How do you cook your rice for Rajma-Chawal?

To serve: Wash white basmati rice in cold water 3-4 times until the water is no longer cloudy. Soak in cold water for 30 minutes. Boil the rice in plenty of salted water (as if you are boiling pasta). Add a stick of cinnamon and star anise to the water for added flavour (optional). A slice of lemon in the water will also keep your rice a beautiful white colour.

Ingredients you’ll need to make Rajma (Kidney Bean Curry)

• Tinned/canned kidney beans in water or brine
• Oil (any flavourless with a high smoke point)
• Onions
• Water
• Butter
• Cumin seeds
• Asafoetida (optional)
• Ajwain (carom seeds)
• Green chillies (fresh)
• Cloves
• Ginger
• Garlic
• Double concentrated tomato puree
• Turmeric
• Green cardamom
• Black cardamom
• Kashmiri red chilli powder
• Kasoori methi (dried fenugreek leaves)
• Garam masala
• Lemon juice
• Salt
• Sugar

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Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

Course Main Course, Side Dish

Cuisine Indian

Keyword beans, curry, kidney beans, north indian, vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Equipment

• Large cooking pot
• Blender

Ingredients

For the curry:

• 3 x 400g tins kidney beans in water
• 2 tbsp oil (any flavourless)
• 3 large onions peeled and sliced
• 400 ml water
• 5 cm piece ginger peeled and chopped
• 2 large cloves garlic peeled and chopped
• 1 whole green chilli chopped
• 2 tsp cumin seeds
• 1/2 tsp ajwain
• 1/4 tsp asafoetida (optional)
• 1 dried bay leaf
• 4 green cardamom pods skins removed
• 1 black cardamom
• 2 cloves
• 1/2 tsp turmeric
• 2 tbsp double concentrated tomato purée
• 60 g vegan butter
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp kasoori methi
• 1 tsp garam masala
• Juice of 1 large lemon
• 2 tsp sugar
• 2 tsp salt

To serve:

• Cooked basmati rice
• Sliced red onions
• Green chillies
• Vegan butter
• Poppadoms
• Lemon wedges

Instructions

• Heat the oil in a large pan. Add the onions and 1 tsp salt and cook over a medium heat until light golden brown, about 8 minutes. Add the ginger, garlic and green chilli cumin seeds, green chill, ajwain, bay leaf, cloves, green cardamom (seeds only), whole black cardamom, asafoetida and turmeric. Saute for 2-3 minutes. Add the tomato puree and cook for 30-40 seconds before adding 200ml of water. Cook until reduced by half. Allow to cool.
• Blend the onion and spice mixture in a high-powered blender until smooth, about 2 minutes.
• Rinse the same pan used for the sauce and wipe with a paper towel. Heat the butter in the pan and then add the chilli powder, kasoori methi and garam masala. Sizzle for a moment and then add the blended paste. Pour the remaining 200ml water into the blender jar and shake to remove any sauce left inside — pour this into the pan, too.
• Add the beans (along with the cooking liquor) and season with salt, sugar and lemon juice. Bring to the boil and cover with a lid. Simmer over a medium heat for 10 minutes, stirring halfway to prevent the beans sticking to the bottom of the pot. Remove the lid and cook for a further 10 minutes to evaporate excess water and thicken the sauce. Serve with rice, papad (poppadoms), sliced onions, chillies, lemon wedges and butter (optional).

Video

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If you like this, you’ll love my recipe for Shahi Paneer

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A bad poem about great ramen:

If you’re in the mood
Send me some noods
Oh to satisfy this craving
For you ramen, I’m raving
Udon know how happy I’d be
For a big ‘ol bowl or three

A bad poet (me).

I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting.

Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.

What is ramen?

Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious.

Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.

Can I make “Liquid Gold” Vegan Ramen ahead of time?

You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.

What gives this vegan ramen flavour?

Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.

What kind of noodles should I use for this vegan ramen?

The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles. Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.

Can I use other vegetables in “Liquid Gold” Vegan Ramen?

Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.

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“Liquid Gold” Vegan Ramen

BEHOLD! “Liquid Gold” Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there… udon.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, mushrooms, noodles, soup, vegan

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Equipment

• Large stockpot
• Sieve

Ingredients

For the broth:

• 1 L water
• 2 veggie stock cubes (I use Massel)
• 4-5 dried shiitake mushrooms
• 50 g coriander stalks reserve the leaves for garnishing
• 1- inch piece ginger sliced
• 1- inch piece fresh turmeric or 1/4 tsp ground
• 2 sticks lemongrass bruised
• 3-4 kaffir lime leaves
• 2- inch piece orange peel
• 2 large spring onions trimmed and halved
• 2 tbsp soy sauce
• 1 tsp white miso paste
• 2 tbsp vegan oyster sauce
• 1 star anise
• 1/4 turmeric

For the bowls:

• 250 g noodles of your choice cooked and rinsed under cold water
• 150 g tofu puffs halved
• 100 g broccoli florets blanched
• 150 g mixed mushrooms I used sliced chestnut and whole enoki
• 2 heads pak choi sliced
• 100 g tinned bamboo shoots drained
• 8-10 frozen vegan gyoza

To serve:

• 3 spring onions sliced on the bias
• Reserved coriander leaves chopped

Instructions

• Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
• Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
• Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
• Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.

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If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles.

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