We’ve celebrated Halloween to various levels over the years.  There have been face painting parties, trick or treat parties, adult only parties and a couple of times that included stripy stockings and a short tight witches dress. That was Phil for the record, not me ?  Gave the lady at the toll booth we had to pass through to get to our destination a good laugh!

These days we’re older and largely more tired and Halloween generally involves just the 3 of us, taking the batteries out of the doorbell, some Halloween type food and falling asleep on the sofa in front of a less than scary film because Phil’s a bit of a wuss when it comes to horror films.

But for old times sake I wanted to try and make something that was pretty disgusting to look at but pretty delicious to eat (and sorta healthy as  a bonus).  Blood clot red peppers, roasted broccoli body parts and a toxic slime sauce anyone?  Sounds utterly delicious right?

I make my white sauce a little differently these days.  The olive oil replaces the butter and I sizzle some garlic in it before adding the flour.  This gives a lovely mild garlic background flavour.  And gives those vampires a surprise should they even try to come anywhere near you.

I also use wholemeal flour to make the roux.  Can’t think of a spooky reason why.  Oh … wait.  Wholemeal flour retains all the good for you bits that get stripped away in the process of making refined white flour – namely all that fibre and some vitamins.  Eating ‘whole’ anything will hopefully keep the Grim Reaper at bay a little longer! ?

Yeah I know, that was a stretch.

You can also completely ‘detoxicate’ this mac and cheese if spirulina isn’t your thing (or you want it to look a little less disgusting!)  No need to miss out on all that goopy, stringy cheese loveliness right?

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