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Rejoice! A mac and cheese festival is coming to Britain


What better way to honour your favourite comfort food than attend a festival in its honour?

None. There is no better way. Now’s there’s a chance to pay homage to the most glorious pasta dish of all: macaroni cheese – though you may have to be prepared to travel.

A cheesy, creamy pasta extravaganza is taking place in Glasgow this spring that will not only celebrate the delicious foodstuff,  it will crown a mac and cheese winner.

Read more: At last - Britain's first gravy bar is coming

Named Pastavel, the event is is the work of local food blogger Emma Mykytyn, of Foodie Explorers and is being held at the city’s Southside Fringe Festival on a date to be confirmed in May.

She’s even created a delicious-looking trophy to bestow upon the worthy winner:


One for the mantelpiece: The Pastaval trophy

Pastaval has been a growing attraction at the annual fringe festival for several years, with local mac and cheese purveyors vying for the top spot as the region’s tastiest dish. 

Read more: How to make perfect macaroni cheese in 40 minutes

“We love our mac and cheese and know others must do too, so Pastaval is back,” Mykytyn told Glasgow Live. “Buy your ticket and eat your way through Shawlands, scoring each of the venues to help crown the south side’s best mac and cheese.”

That moment when you pull this bubbling beauty out of the oven….. . BAKED MAC & CHEESE | Serves 5 – 6 (or 8 as side) . INGREDIENTS 250 g / 8 oz macaroni (elbow pasta) 1 tbsp / 15 g butter (or 2 tsp oil) Topping: 2/3 cup / 40g panko breadcrumbs + 2 tbsp / 30 g butter + 1/4 tsp salt Sauce: 60 g / 4 tbsp unsalted butter 1/3 cup / 50g plain flour (all purpose flour) 3 cups / 750 ml milk, warmed 2 cups / 200g shredded cheese (my favourites are Monterey, Gruyere, cheddar and tasty) 1 cup / 100g shredded mozzarella cheese, or more other cheese of choice 3/4 tsp salt Seasonings (optional): 1 tsp garlic powder + ½ tsp onion powder + ½ tsp mustard powder . DIRECTIONS 1. Cook macaroni per packet MINUS 1 minute. Drain, return into empty pot, stir through butter (this stops pasta bloating). Cool while making sauce. 2. Mix Topping together. 3. Sauce: Melt butter over medium heat in ovenproof skillet, add flour and cook, stirring, for 1 min. Slowly add milk, stirring as you go to incorporate. Add salt and Seasonings if using. Cook for 5 – 8 min, stirring regularly at first then constantly, until sauce coats spoon (see video). Use whisk if needed to remove lumps. 4. Remove from heat, stir through cheeses (doesn’t need to melt), then pour into pasta pot. Quickly mix with pasta, then pour back into skillet. Top with Topping, bake 25 min @ 180C/350% until top is LIGHT golden. Serve immediately! . Enjoy! N xx ❤️ . . . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #macncheese #macaraoniandcheese #cheeseporn

A post shared by Nagi & Dozer - RecipeTin Eats (@recipe_tin) on

Macaroni cheese is an ancient dish that’s been made in England since the 15th century, but in Scotland it is best known in pie form. Yes, in the far reaches of the north, pasta’s not quite stodgy enough – it requires a pastry casing.

In fact, macaroni pie is so beloved north of the border that a petition against Greggs dropping the delicacy from its menu in 2015 attracted signatures from almost 2,000 macaroni pie lovers.

Alas, the protest did not work.

For tickets to Pastavel, keep checking the Foodie Explorers blog.

Images: iStock, Foodie Explorer


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