Last night I wasn't feeling very well and so Kitty's nanny, Shura, who is from St Lucia, made Kitty's dinner instead. It was mac and cheese the St Lucian way and it was really, really delicious. It is made without a white sauce, which cuts down the hassle factor by about two thirds and it contains onion, which works wonders. This might actually be a perfectly normal and widely-used method of making macaroni cheese but I've never come across is.
By the way please don't hassle me about having a nanny, okay???, it's too boring. She's not here every day and when she's here I don't laze around eating bonbons - well, not ALL day - so just cut it (as Shura would say).
St Lucian mac and cheese
1 small handful Annabel Karmel baby pasta shells
1 knob butter
1 small sloop semi-skimmed or whole milk (probably about two eggcup-fulls)
1 small sloop cream (if you have it, about one eggcupful)
1 handful grated cheddar cheese
1 tablespoon of very finely chopped or grated white onion or shallot
Preheat the oven to 180C
1 Boil the pasta as normal. Drain and return to the dry pan. Over a medium heat, add the knob of butter and stir until melted, then add the milk and continue to stir.
2 Throw over the cream if using and the onion, then the cheese and stir until completely melted. Turn out into a small oven-proof dish and stick in the oven for 15-20 minutes.