Mac and cheese, chicken pot pie and a delectable pasta bake. You need never leave the house again.
Now, she looks set to rocket to the coveted position of Stylist.co.uk’s favourite person with the UK launch of her debut cookbook, Cravings.
Stuffed full of delicious recipes that feature plenty of cheese and fried goods, the book is, in Teigen’s own words, “simple without skimping on the flavour” and bound to leave you “go-to-sleep-grinning” because “what you made was just so painfully, achingly incredible”.
Ahead of the book’s official release date tomorrow, we are exclusively sharing three of our favourite winter warmer recipes below, from the ultimate mac and cheese to a world-class chicken pot pie. Enjoy!
Baked pasta alla norma with mozzarella bombs
“I used to think the secret to great aubergine was to salt it and gently oven-roast it, but then Norma showed up in my life and properly schooled me,” says Teigen. “She taught me that 240ml of olive oil needs to be sacrificed in the name of the tender, melt-in-your-mouth aubergine that goes into this crusty, cheesy, tomato-saucy baked pasta dish.
Oh, and sorry, you have to use fresh mozzarella because Norma says so. So listen to Norma, because she’s one smart b*tch, and you’ll get seconds if you don’t talk back.”
Serves 8-10, prep time: 20 minutes, total time: 1 hour 30 minutes
For the EGGPLANT
240ml olive oil (a lot, yes, but necessary)
1.2kg aubergine, peeled and cut into 1-inch cubes
1 tablespoon flaked salt
1 teaspoon freshly ground black pepper
2 teaspoons red pepper flakes
For the ZITI
ziti or penne pasta (preferably with ridges)
Perfect Tomato Sauce (recipe follows)
500g whole-milk ricotta cheese
675g fresh mozzarella (I like buffalo), cut into
75g basil leaves, torn by hand 1 teaspoon freshly ground
1 teaspoon red pepper flakes
Cook the aubergine: In a large frying pan or a wide soup pot, heat the oil over medium-high heat. When you can see little waves in the oil, carefully add the aubergine, and sprinkle on the salt, black pepper, and red pepper flakes and cook, stirring once in a while, until the aubergine is soft and golden brown, 15 to 20 minutes. Remove from the heat and let cool slightly.
Make and bake the ziti: While the aubergine is cooking, in a large pot of salted boiling water, cook the ziti to al dente according to the package directions. Drain and transfer to a large bowl.
Preheat the oven to 400°F/200°C.
Add the aubergine (and any oil from the pan) to the pasta along with the tomato sauce, ricotta, two thirds of the mozzarella, the basil, 1 ½ teaspoons salt, the black pepper, and red pepper flakes. Dump the mixture into a large baking dish and top with the rest of the mozzarella, gently pressing the pieces into the pasta.
Bake until golden and bubbling, about 1 hour. Let stand for 5 minutes before serving.
Pot pie soup with crust crackers
“Chicken pot pie is one of my favourite things on God’s green earth,” says Teigen. “Same goes for Dad, whose Twitter is 99 per cent reviews of frozen pot pies and includes a header background of his personal favourite, the $0.99 Swanson version. I love soup, so I wanted to make one inspired by chicken pot pie, without, you know, having to make a pot pie. But I neeeeeed, I crave, that crust. The crust that I crack and mix into the creamy filling – the golden brown edges I save for scooping up the corners of the ramekin. So why not have it all? We decided to make a single slab of crust and break it up so that Every. Single. Bite. Can be scooped up with the crust I so desire.
This needs to be in some sort of hall of fame. It needs a ribbon in the county fair, its own show on TLC.
They will literally put anything on television.”
Serves 10 to 12, prep time: 30 minutes, total time: 1 hour 45 minutes
For the PIE CRUST
225g cold unsalted butter, cubed
340g plain flour, plus more for dusting
1 teaspoon fine sea salt 120ml ice water
For the SOUP
1.4 litres low-sodium chicken stock
480ml whole milk
200g unsalted butter, cut into chunks
3 cloves garlic, minced 120g plain flour
4 teaspoons flaked salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, or more to taste
1 large King Edward potato, peeled and cut into 1⁄2-inch cubes
500g diced carrots 125g frozen peas
150g frozen pearl onions, or shallots, quartered
120g deli ham, thinly sliced 450g skinless rotisserie chicken meat, cubed
120ml double cream
Make the pie crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 minutes.
In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15 to 20 pulses. Add the ice water and pulse until a dough just forms, 15 to 20 pulses.
Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrapped it nice and tight). Chill the other dough disc in the refrigerator for at least 30 minutes (you can keep the dough in the fridge for up to 2 days).
Preheat the oven to 375°F/190°C.
Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round (it doesn’t have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes.
Cool thoroughly and break into pieces.
Make the soup: In a saucepan, bring the stock and milk to a simmer and keep at a simmer.
In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes. Whisk in the stock-milk mixture, slowly at first, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes.
Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender, about 20 minutes. Stir in the chicken and cream and heat through for 5 additional minutes. Season with salt and pepper to taste and serve with the broken pie crust on the side.
Chrissy’s mac and cheese with cheesy garlic breadcrumbs
“This is MY mac and cheese, dammit. Everyone is allllllways asking, begging John to make his mac and cheese and if I may be frank here for a moment: I DON’T GET IT,” says Teigen.
I will admit, I like it too, but I prefer a creamy, saucy mac. Mac and cheese that you give your friends to take home in Tupperware, not sliced and wrapped in foil like a brick. OK, so maybe I’m bitter. Every single time he makes his mac and cheese, people lose it, like he literally invented mac and cheese. Why? It’s because he is a brilliant, handsome, kind, wonderful f*cking human being who is incredibly talented and famous who happens to make a good mac and cheese. It’s one more talent and whoa we did not see this coming. AMAZE.
I’m sorry, John. I love you so, so much and you are absolutely perfect. My dream man. You write songs about me, love me endlessly, you clean, you help me unpack, and you are a wonderful dog father.
But my mac is better. If you want to try his, google it. These pages are expensive.”
Served 8-12, prep time: 45 minutes, total time: 1 hour
450g pasta shells
1 teaspoon vegetable oil 100g unsalted butter, plus more for greasing the baking dish
5 tablespoons plain flour
1.2 litres whole milk
300g grated cheddar cheese 300g grated Gruyère or swiss cheese
About 16 slices processed cheese
Freshly ground black pepper
3⁄4 teaspoon cayenne pepper, or more to taste
Cheesy Garlic Breadcrumbs (recipe follows)
Make the mac and cheese: Preheat the oven to 425°F/220°C. In a large pot of salted boiling water, cook the pasta a minute less than called for on the package. Drain, rinse, and toss with the oil to prevent sticking.
Grease a 9 × 13-inch baking dish with a little butter.
In a large saucepan or soup pot, heat the butter over medium-high heat until melted but not browning. Add the flour and cook, constantly whisking, until it turns a light and toasty brown colour, 5 to 6 minutes. Gradually add the milk while whisking, then increase the heat and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes. Add the cheeses, a few handfuls/slices at a time, reserving a handful of the cheese, and whisk the sauce until smooth. Whisk in 2 teaspoons salt, ¼ teaspoon black pepper, and the cayenne.
Stir in the cooked pasta, season to taste with more salt and pepper, and cook until the pasta is hot again.
Pour the mixture into the buttered baking dish. Top with the remaining cheese and spread the breadcrumbs evenly over the top. Bake until the topping is browned and crisp, about 8 minutes.
For the cheesy garlic breadcrumbs (prep time: 5 minutes, total time: 25 minutes)
8 slices white sandwich bread, torn into pieces
6 cloves garlic
6 tablespoons unsalted butter 1 teaspoon flaked salt
1⁄2 teaspoon freshly ground black pepper
5 tablespoons finely grated Parmigiano-Reggiano
In a food processor, process the bread until it forms fine crumbs (you should have about 200g crumbs). Transfer the crumbs to a bowl. Add the garlic to the processor and process until finely minced (or do it by hand).
In a large pan, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic smells great but hasn’t browned, 1 to 2 minutes. Add the breadcrumbs, increase the heat to medium, and cook, stirring frequently, until toasty and browned, 7 to 9 minutes. Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Toss in the Parm.
Cravings by Chrissy Teigen is published on 2 November 2017. You can reserve a copy for £13.60 from amazon.co.uk here.
Images: Taken from Cravings, courtesy of Penguin Random House