Lewis Capaldi’s Mac ‘N’ Cheese Pizza Recipe

Twisted’s Mac N’ Cheese Pizza Recipe was designed for singer songwriter Lewis Capaldi that you can make at home yourself.

Done in 1 hour

Serves 8

Dish by Tom Jackson

Ingredients

For the dip:

200gcreme fraiche

200gmayonnaise

2 tbspfresh basil, finely chopped

2 tbspfresh chives, finely chopped

1 tbspfresh dill, finely chopped

2 tspwhite wine vinegar

1 tsplemon juice

1garlic clove, crushed

Salt & pepper, to taste

For the tomato sauce:

3 x 400g tinsplum tomatoes, crushed

3garlic cloves, sliced

50gunsalted butter

1 tsporegano

1/2 tspchilli flakes

1onion, halved

3 tbspolive oil

A handful of fresh basil

1 tspsugar

salt, to taste

A handful of fresh basil, to finish

For the macaroni cheese:

150mlwhole milk

1 x 410g tinevaporated milk

400gdried macaroni, cooked (gluten free for Lewis, but whichever you like)

350gred leicester, grated

Salt, to taste

1 tbsphot sauce

2 tbspcornflour

For the pizza

2 tbspolive oil

1onion, finely chopped

3mixed peppers, finely chopped

150gchestnut mushrooms

2 tbsppickled jalapeños, diced

Salt, to taste

2 tbspfine cornmeal

1 tbspunsalted butter, for frying

125gmozzarella, diced

Twisted's delightfully delicious and utterly decadent Mac N' Cheese Pizza Recipe is a real one off. Designed in house by our own master chef Tom, we put it to the celebrity test by offering a slice to the one and only Lewis Capaldi. Watch the video below to find out what he made of it (spoiler: two thumbs up from Lewis) and then make the recipe yourself.

Method

For the tomato sauce, heat the olive oil over a medium heat and add the garlic. When sticky, throw in the oregano and chilli flakes. Fry until the garlic is just starting to brown, a further 30 seconds or so, then add the crushed tomatoes, onion, butter, salt (to taste) and sugar. Partially cover with a lid and cook for 1 1/2 hours, stirring occasionally, until the fat has separated and it has reduced. Remove the onion halves, chuck in the basil and process with an immersion blender until very smooth. Check the seasoning. Remove from the heat and keep warm.

For the dip, combine all and set aside.

For the macaroni cheese, set a small saucepan over a medium heat and add the milks, a pinch of salt and the hot sauce and whisk together. Toss the cheese in the cornflour then tip into the warm milk. Whisking constantly, cook for about 8 minutes, until thick and smooth. Add the parmesan. Pour the sauce over the cooked macaroni and fold through well to combine. Tip the warm (not hot) pasta into a lined frying pan (that you will later fry in) and transfer to the fridge to set.

In that same frying pan, rub 1 tbsp butter all over. Dust the chilled (unwrapped) pizza with cornmeal and transfer to the buttered pan. Cook over a medium-low heat for about 6-8 minutes on each side. Transfer to a pizza tray.

For the veg base, fry the onions and peppers in the olive oil with a pinch of salt until soft and sweet. Chuck in the pickled jalapenos and remove from the heat.

Top with the tomato sauce, veg base and mozzarella, then grill until the cheese has melted (cover the sides of the pizza to avoid darkening or burning).

Serve with the dip!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.