COOK-ALONG WITH ANNA BARNETT

It’s mac & cheese for dinner and cook, author and contributing culinary editor for Grazia and Evening Standard Anna Barnett is showing us how to make it. She’s pimped up the gooey classic and added a chilli guac topping. YES PLEASE.

We have listed the ingredients out below as well as the bits of equipment you’ll need so you just have to play the IGTV video to get the instructions. Do tag @annabarnettcooks and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.

I N G R E D I E N T S
400g macaroni
120g butter
50g plain flour
2tsp dijon mustard
2 bay leaves
1.25 litres semi-skimmed milk
150g pickled jalapenos
4 spring onions, thinly sliced
handful of coriander, finely chopped
250g grated cheddar
150g grated parmesan

For the chilli guac topping
2 avocados, mashed
200g pickled jalapenos, finely chopped
2 cloves of garlic, finely chopped
juice of two limes
small handful of coriander, chopped

WHAT YOU NEED
Two large saucepans
Chopping Board
Knife
Grater
Heatproof dish
Bowl

Stay tuned for more Cook-Alongs and if you are a chef or have some serious cooking skills, then drop us an email and we can hook it up.