Mac and Cheese Focaccia
Ingredients
2 Deli Kitchen Sliced Focaccia
150g elbow macaroni pasta, uncooked
200ml water
50ml double cream
100g cheddar cheese block
50g blue cheese
1 tsp mustard powder
1 tsp garlic granules
Salt + pepper
2 Deli Kitchen Sliced Focaccia
150g elbow macaroni pasta, uncooked
200ml water
50ml double cream
100g cheddar cheese block
50g blue cheese
1 tsp mustard powder
1 tsp garlic granules
Salt + pepper
Method
Grate 100g of cheddar cheese, crumble 50g of blue cheese and set aside.
Then combine 150g elbow macaroni, 200 ml water, 50 ml double cream, 1 tsp mustard powder, 1 tsp garlic powder, salt, pepper, and about 3/4 of the shredded cheese in a 7-inch pan. Double-check that this size will fit in your air fryer before cooking.
Cook for 10 mins at 180°C then stir and sprinkle the rest of the cheese and cook for another 10 mins.
Remove from the air fryer and stir again, leave to cool for 5 mins.
Add the mac and cheese to one slice of the Deli Kitchen focaccia and top with some extra blue cheese.
Cover with the other slice of the Focaccia and add back to the air fryer for 3-5 mins.
Repeat for the second sliced Focaccia, and enjoy!
