Festival Blog

10 Crazy Delicious Ways To Eat Mac n’ Cheese

Having traversed Italy, Europe and colonial America, mac n’ cheese was crowned queen of all pasta cuisine in the western world centuries ago, becoming a go-to staple of the student diet and the creamy, cheddar clad companion to movie nights and late night study sessions. And since it’s regarded among first years and fourth years alike as a trustworthy mid-week munch, it’s about time we did some experimenting, to bring you your favourite dish in her various possible guises. So get ready to whip out your forks and take a stab at these ten crazy delicious ways to eat mac n’ cheese!


Make Into A Burger Patty

Credit: Rachel Ray Mag

If you’re game for an alternative to the classic cheese burger, conjuring up your own mac n’ cheese patty is sure to satisfy your taste buds and your post-lecture laziness. With a handful of breadcrumbs, spring onions and one egg, you can transform the original mac n’ cheese into a sexy burger based remix.


Experiment With McIntosh Flavours

 Looking for a fast and easy way of transporting cheesy goodness into your tummy? Just heat and eat McIntosh’s mac n’ cheese and delight in their three mouth-watering flavours – spicy Mexicana, meaty bacon and smoky applewood. These three delicious variations will only cost you a few pennies and save messing up your shared kitchen if you’re inclined to disastrous homemade attempts.


Stuff In A Bread Bowl

Credit: Food Network

Hollow out a freshly baked roll or crispy sourdough bun and fill sloppy-joe style for a tasty, comforting meal ideal for those chilly Scottish nights. Not only is this cheap and cheerful but it’ll definitely warm your bellies and a generous portion will keep you full for hours. You can grab the recipe here.


Smother On Pizza


Credit: The Gunny Sack

Not too keen on tomato sauce or meaty pizzas? Mac n’ cheese pizza comes to the rescue! All you do need to do is pick up a pizza base, brush with olive oil and pour in your mac n’ cheese, baking until golden and bubbling.


Throw in Veggies

Credit: Food Network

Trying to stay healthy and want to stay away from a carb overload? Butternut squash mac n’ cheese is the perfect way to pack in those nutrients while still enjoying handfuls of Parmesan.


Craft Polpette


Credit: Food Network

Creamy mac n’ cheese? Check. Breadcrumbs? Check. Deep-fried? Check. These sensational mac n’ cheese polpette require minimal supervision and serve up a whole lot of flavour. They can be enjoyed as a starter heaped on a plate with a side salad as a tasty main.


Entwine In A Braided Pastry

Credit: Food Network

Luxurious, buttery and crispy, these braided mac n’ cheese pastries will transport you to both French bakeries and Louisiana diners. The braiding is surprisingly simple and makes for a scrumptious snack.


Try As A Delectable Soup

Credit: Food Network

Though this one may sound a bit bizarre, mac n’ cheese soup it’s a waste-free way of using the leftover goodness to transform into a tangy and toasty winter winner to make change from your average minestrone.


Add Beer 

Credit: Food Network

Definitely the most unusual hair of the dog that we’ve heard of! Why not pour a thirst quenching IPA through your usual recipe for a beery mac n’ cheese? The malty backbone will give your mac n’ cheese added character and craft flair.

What’s your fave mac n’ cheese recipe? Let us know on Facebook and Twitter. Keen on delicious and hassle free mac n’ cheese? Order McIntosh’s unique flavours right to your halls here and make sure to grab tickets to Freshers’ Fest to nab your yummy free samples of McIntosh’s Mac n Cheese.

Festival Blog

Easy student recipes brought to you by Topolabamba!

You may not consider yourself a good cook, perhaps the last time you tried to make pasta you somehow managed to burn it (happens to the best of us). Yet the new semester is rolling around and you’ve got some pals over for pre-pre- drinks and some nosh, and you’re keen to adult by making them a homemade meal and a cocktail or two.

To help you out on your culinary adventures, we’ve asked the knowledgeable and experienced team at Topolabamba, one of the best Mexican eateries in the city, for their advice for easy student recipes to impress. Enjoy!


Tommy’s Margarita

Portrait / Fashion

Tommy’s Margarita was invented using agave nectar instead of orange liqueur. It has a naturally low glycemic index ­- so the ideal choice for folks keeping an eye on their daily sugar intake! Here’s how to make your own Tommy’s Margarita:

  •  35ml Tapatio Blanco
  •  25ml Fresh Lime Juice
  •  15 Agave Nectar
  •  Shake and pour over ice in an old fashioned glass, garnish with a lime wheel and salted rim.

Do you know: There are two types of Tequila: Regular Tequila and 100% Agave!

100% agave is packed with full flavour and the taste relates to where the plant has grown in Mexico. If that’s not tempting enough, apparently the hangover is not too shabby either. ­Unfortunately we can’t scientifically prove this, but you’re welcome to try!


Roast pepper and chorizo dip

Portrait / Fashion


1 ltr bechamel

300g mild white cheddar grated

100g diced chorizo cooked and drained of oil

2 roasted green pepper


Heat up the bechamel in a saucepan until almost boiling, add in the grated cheese and whisk until cheese has melted.

Add the cooked chorizo and roasted green peppers.

Serve with crispy tortilla chips.


Roast vegetable quesadilla

Portrait / Fashion


2 red peppers diced

1 courgette diced

1 Aubergine diced

1 red onion diced

1 chilli sliced

3 cloves of garlic minced

10 inch tortillas

100g mild cheddar


Fry off garlic, chilli and veg for 3­5 mins till a little colour is on them.

Allow to cool.

On a 10 inch tortilla put the veg on 1 half and grated cheese on top (however much 
you like) and fold over.

Fry in a large frying pan (dry, no oil) until golden brown on each side and the cheese 
is melted.


Shrimp tostada

Portrait / Fashion


1⁄3 cucumber diced

1 tomato diced

20g jalapenos chopped

1 red onion diced

10g chopped coriander

1 lemon juiced

200g shrimp

2 crispy corn tortillas


Add all the ingredients together (except the corn tortillas)

Mix well

Then place in the fridge for minimum 30 mins to allow some flavour to come to the 

Serve on crispy tortillas.


Love those recipes and fancy winning a party package for you and 9 pals with Topolabamba? Have a swatch here to enter and find out more. If you’re keen for student discounts you can check out the latest tasty offers here.

Do you have a homemade recipe you’d like to share? Give us a shout with your suggestions over on Twitter.

Festival Blog

Cooking For Freshers: Quick And Easy Recipes

So you’re living away from home for the first time. You either can’t be bothered cooking or you don’t know how to. NEVER FEAR DEAR FRESHER! Scotcampus are here with three easy as pie (no pun intended) recipes that are quick, tasty and won’t cost you an evening’s drinking money to create – just an added bonus…

Macaroni Cheese
700ml full fat milk
1 onion, peeled and halved
1 garlic clove, peeled
1 bay leaf
350g macaroni
5g butter, plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 teaspoon English mustard
50g parmesan, grated
50g coarse white breadcrumbs

1. In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until al dente. This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.

2. Heat oven to 190C/fan 170C/gas 5 and butter a (roughly) 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.

3. Slowly stir the warm infused milk into the butter and flour mixture until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon – it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.

4. Mix the cheese sauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot.



Hawaiian Pizza
1 8-inch flour tortilla
2 tablespoons barbecue sauce
3 tablespoons grated cheese
3 tablespoons drained canned diced pineapple in juice

1. Preheat oven to 200C/fan 180C/gas 6. Place tortilla on a medium non-stick baking sheet and bake for 2 to 4 minutes per side until crisp. If air bubbles form while baking, poke them with a fork, then use a spatula or oven glove to carefully press the air out.

2. Remove from oven and top evenly with sauce, cheese and pineapple.

3. Bake pizza for 2 to 4 minutes longer until cheese is completely melted and serve.



Chicken Fajitas
1 chicken breast, cut into strips
1 tablespoon oil to fry
1 onion, sliced thinly
1 clove garlic, finely chopped
1 red or green pepper, sliced thinly
4 mushrooms, sliced thinly
1 tablespoon tomato purée
4 tablespoons water
½ teaspoon chilli flakes or chilli powder
4 tortilla wraps

1. Heat the oil in a frying pan and add the onions and garlic. Fry for 3–4 minutes. Add the chicken pieces and fry until cooked through. Then add the peppers and the mushrooms.

2. Add the tomato purée, water and the chilli, stir well and cook for a further 2 minutes to allow the flavours to mix.

3. Divide among the 4 wraps and add the toppings of your choice – perhaps a little salad, grated cheese, refried beans, sour cream, salsa or guacamole?


With thanks to BBC Good Food, Shape and The Telegraph.