POLOKWANE – You can never go wrong with a classic! And what better way to start off the week than with a family favourite, macaroni and cheese.
Considered comfort food by many, ‘Mac and Cheese’ requires little ingredients but packs a lot of flavour and is enjoyed by many as both a main dish as well as a side dish. Mac n Cheese is unique as it can be made with many different types of pasta and many people have added their own twist to it by adding other ingredients.
INGREDIENTS
- 40g stork margarine
- 40g plain flour
- 500ml lowfat milk, gently heated
- 100g leeks, finely chopped
- 1 x small onion, peeled and finely chopped
- 2 x KNORR Vegetable Stock Pot
- 1 x medium red bell pepper, finely chopped
- 550g cheddar cheese, grated
- 300g frozen assorted vegetables
- 450g elbow macaroni, cooked and drained
METHOD
- Preheat oven to 220ºC. Spray 33×23 cm baking dish with non-stick cooking spray; set aside.
- Melt the Stork Margarine in large saucepan, add leek and onion and cook until softened, but not coloured.
- Stir in the flour and keep on gentle heat for 2-3 minutes stirring constantly. Pour in the milk, little by little stirring constantly and add one of the Knorr Vegetable Stock pot.
- Reduce heat to low, then stir in red pepper and grated cheese. Stir until cheese is melted and leave on minimum heat, stirring occasionally.
- Bring a large pan of water for the pasta to a rapid boil. Dissolve the second Knorr Vegetable Stock Pot into it (to season) the water. Add a little olive oil to stop the macaroni sticking. Add pasta, bring back to the boil then simmer until cooked. Drain and put the pasta water back into saucepan and return to heat, add mixed cut vegetables and blanch until partially soft then drain.
- Stir the drained vegetables and macaroni into the cheese sauce and turn into the prepared baking dish.
- Bake until golden brown, about 20 minutes.
Remember, the cheesier, the better!
This recipe was supplied by What’s for Dinner.
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