Janice Forsyth is an award-winning writer and broadcaster who has hosted many arts and entertainment shows for TV and radio including Filmnight, The Book Show, Proms in the Park and, currently, The Afternoon Show for BBC Radio Scotland.
Janice Forsyth’s Mum’s (No Sauce) Macaroni
Ingredients: (serves 1 hungry person):
150g macaroni (Marshalls)
3 tomatoes, sliced
100g (maybe more) cheese, grated
Black pepper (optional)
You will also need an ashet (a shallow oval dish)
- Cook the macaroni according to the packet instructions.
- Put a layer of cheese on top of the macaroni and then half of the tomatoes on top of the cheese and some black pepper, if using.
- Repeat these layers using the second half of the macaroni, another third of the cheese and the second half of the tomatoes.
- Us the remaining cheese to make a final layer of cheese on the top.
- Place under the grill until you have brown crunchy bits of cheese on the top.
Rose Murray Brown’s wine recommendations
If you prefer white wines, macaroni cheese needs a light creamy white like an unoaked Chardonnay or Chenin Blanc from South Africa or Italian Pecorino or Fiano. For something which fits this mould, but is a bit different, try La Scelta di Sofia (£11.99 Laithwaites) from Tuscany – which is a deliciously creamy nutty white Sangiovese. This is a white wine, made from the popular red grape of Chianti.
If you prefer reds, try a light easy-quaffing Chilean red. My latest find is made from the Pais grape – the first grape ever to be planted on Chilean soil in C16 – also known as Criolla Chica in Argentina. Try Pais Viejo 2020 Bouchon (£12.35 Justerini & Brooks; Connollys Wines) from Chile’s Maule region – it has wonderful vibrancy and rich ripe fruits to liven up your mac cheese.