On my meal plan section I have a quick macaroni cheese recipe, but I’ve invented a new version, which I think may be even quicker! My good friend Kate requested the recipe and so here it is, enjoy:
- 1 slice granary bread or 100g breadcrumbs
- Black pepper
- Fresh nutmeg
- 300g pasta (macaroni, fussilli or penne)
- 250g cream cheese
- 1/2 pint milk
- 1/2 tsp mustard
- 2 tsp mixed herbs
- 50-75g grated cheddar cheese
- Blitz the slice of granary bread in a food processor, mix in with the breadcrumbs some ground black pepper (to your taste), 1 tsp of the mixed herbs and grate in some fresh nutmeg.
- Layout the breadcrumb mixture onto a baking tray and set aside. Meanwhile pre-heat your oven to 180°c.
- Put the pasta on to boil, following directions on packet.
- When the oven is the right temperature put in the baking tray of breadcrumbs, keep an eye on them so they do not burn. They will need about 10 mins to toast*.
- When the pasta is ready, drain and return to the saucepan on its lowest heat and add all of the cream cheese, milk and mustard. Stir well until it combines to make a smooth creamy sauce.
- Add the rest of the mixed herbs and pour into an ovenproof bowl.
- Change the oven settings to a medium heat grill.
- Sprinkle the toasted breadcrumbs and grated cheese over the top of pasta also grind on some black pepper.
- Put under the grill for approx 5 mins, but keep an eye on it to prevent it burning.
Serve with a green salad.
*I pre-toast my breadcrumbs because, after many experiments, I find it the only way to keep the pasta and sauce moist. If I add the breadcrumbs at the end of the recipe, to toast under the grill, I find they absorb a lot of the moisture from the sauce and leave it dry and dull. Pre-toasting allows a crunchy topping and a silky smooth sauce, my favourite combination for macaroni cheese.