Having been on weight loss journey the past 2 years which has been documented in the Weight Loss Wednesday linky, there are many things that I have learned about my eating habits and lifestyle in general. Not only has my clothing size and therefore wardrobe changed, but also my overall health.
My problem back in the day was comfort eating, I was beyond thoroughly miserable and assumed that scoffing calorie laden foods was the way to making me feel happier… it was a very quick immediate fix, however in the long term played havoc. I would often suffer with chronic heartburn that would only ever make an appearance at around 1am until 4am, very precise I know, but you could pretty much set your clock by my heartburn episodes.
When Rennie, the experts in heartburn and indigestion remedies asked if I would like to recreate a recipe from their #RennieHappyEating campaign, I couldn’t resist. Even though I am attempting my best to stay on track, I do like the odd treat every now and then, especially when trying to juggle every day life! It was quite interesting seeing what comfort foods helped people through each decade from the 1920’s, when Rennie tablets were first introduced and how favourite meals have changed and adapted over the years.
Having a scroll through the Cooking Through The Decades Infographic was torturous, but in a good way! So many delicious recipes to recreate and although I fancied a 1920’s Baked Ham… I plumped for a 2000’s Macaroni Cheese – having never made it before… how hard could it be?
The recipe I followed (apart from the milk which I guestimated):
- 250g dried macaroni
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1 garlic clove
- 1 tablespoon mustard powder
- 450ml milk
- 200g Cheddar cheese
This classic comfort food saw a rebirth in the 2000s, with even the flashiest of restaurants putting this dish on their menus. Firstly, boil a pan of water and cook your macaroni according to the instructions. Meanwhile, on a low heat, warm the butter in a pan and mix in the plain flour. Add the mustard powder and stir. Pour the milk in a little at a time, mixing all the while. Add 150g cheese to thicken the sauce and stir until smooth and creamy. Pour the drained pasta to the mix and transfer to an oven proof dish. Grate the remaining cheese over the top and bake at 180c for 10 minutes. Serve warm from the oven with a side salad.
Due to guestimating the milk, I used slightly more flour than in the recipe… and slightly more cheese too. I was slightly nervous as I don’t tend to make cheese sauce often and I really did not want to ruin the dish… after a very long day, I was actually quite peckish!
For a first attempt I actually did quite well, it was super yummy and next time I will definitely add a little more mustard powder for some extra kick. I can totally understand how it is considered a comfort food and was the perfect dish for a cold winter evening meal. The only problem is knowing when enough is enough!
Has the #RennieHappyEating campaign inspired you to try one of the recipes from the Cooking Through The Decades Infographic? If so, you may well be interested in the competition being run in conjunction with Olive Magazine. Simply recreate one of the featured recipes and share your masterpiece by using #RennieHappyEating on Twitter, Facebook or Instagram to be in with a chance of winning a £200 Waitrose voucher. Entries need to be submitted to the social media channels using the hashtag by Thursday 22nd December 2016 – perfect timing for Christmas! Full terms and conditions can be checked out here.
Good Luck! If you do make the Macaroni Cheese, you will certainly not be disappointed!
This post is in conjunction with Rennie® but all thoughts and opinions are my own.