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

Product Information

Milk and heavy cream: Adding milk and heavy cream to the roux transforms the gravy into a hearty béchamel sauce. Numerous people have vouched for the Goan Seafood Company so this place must be good, reports Somerset Live. Claw specialise in crab, so you've probably worked out what makes their macaroni cheese so special. We've long loved their crab fries, which come topped with beautiful fresh white crab meat, spring onions, parsley and lemon. But the macaroni cheese recently took over as our number one dish. 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.

I think that you can never have too much cheese,” she says. “You can use any any kind of cheese, but the less processed and the higher the fat content in a cheese the better, because it makes it a better sauce”.

We developed a kind of mac and cheese patty. You make this like the fries, [except] instead of slicing into chips, you slice into squares, and you can put loads of like mozzarella through it, to create something that’s like a burger,” she says.

With more 250 food stalls, Glastonbury is famous for having for some of the best festival food in the world. We don’t need to tell you that at Twisted, we’re big advocates for piling the cheese high – and this is a sentiment Anna Mae heartily supports. 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. The Kanye Western is also a firm favourite – mac with beef hot dog, housemade BBQ sauce and crispy onions. Buddha BowlWhen you have enough for a small batch, place gently in the oil until golden, remove and drain on kitchen roll. The dish I chose is a Greek twist on a classic mac n cheese, calling on Kalamata olives and feta cheese, plus basil and sweet red peppers. But with all of Anna Mae's recipes, it always begins with the 'starter sauce'. This sauce is the foundation to all of their fantastic mac n cheese dishes. So first you need to nail this! But don't worry it's really simple - just 4 ingredients and lots of stirring. So prepare to roll up the sleeves and work those biceps... Believe me it's worth it! Ingredients (serves 4): We also do a New York deli style sandwich with pastrami mac and cheese, with Swiss cheese mixed through it.” 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.

With a mission to serve up the best Scottish game around to carnivorous Londoners, it should come as no surprise that Mac and Wild gives their mac and cheese a rather meaty makeover. Yep, it's haggis. Layers of rich, béchamel sauce are a perfect carrier for those deeply savoury haggis nuggets hidden within, says Londonist's Ruth Hargreaves.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. 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. You can go for more of a fondue style, with alcohol in the base: put cider through the sauce, or stir a beer through, to make a kind of aromatic, hoppy flavour.” WARNING: not paleo 😂 I only make this on Thanksgiving, Christmas and Easter, so I think we’ll be OK! Goodman Restaurant has restaurants in Mayfair, the City and Canary Wharf. Photo: Hawksmoor Hawksmoor