Ina Paarman's Kitchen | Macaroni & Cheese with a Twist

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You Will Need:

2 cups elbow Macaroni
1 T (15 ml) olive oil
1 T (15 ml) Ina Paarman’s Pasta Spice
1 x 400 g Ina Paarman’s Ready to Serve Cheese Sauce
1 x 125 ml Ina Paarman’s Mushroom Pesto
½ cup (125 ml) full cream milk
2 eggs
1½ cups (375 ml) mature cheddar, grated
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
2 T (30 ml) butter, melted
½ cup (125 ml) fresh breadcrumbs
vine tomatoes

2 cups elbow Macaroni
1 T (15 ml) olive oil
1 T (15 ml) Ina Paarman’s Pasta Spice
1 x 400 g Ina Paarman’s Ready to Serve Cheese Sauce
1 x 125 ml Ina Paarman’s Mushroom Pesto
½ cup (125 ml) full cream milk
2 eggs
1½ cups (375 ml) mature cheddar, grated
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
2 T (30 ml) butter, melted
½ cup (125 ml) fresh breadcrumbs
vine tomatoes

Method:

Butter a medium size oven-proof serving dish.

Adjust oven rack to the middle position and pre-heat the oven to 180 °C.

Bring a large pot of water to a boil, add macaroni, and cook for 8 - 10 minutes.

Drain in a colander. Return the pasta to the pot. Toss with oil and Pasta Spice.

Decant the Cheese Sauce in a medium sized bowl, add the 2 eggs, milk, Mushroom Pesto, cup of grated cheese, and Garlic Pepper Seasoning.

Whisk until smooth.

Pour over the cooked and seasoned macaroni and stir to mix well.

Melt the butter, add the breadcrumbs, and mix with the remaining ½ cup grated cheese.

Pour mixture into oven-proof dish, finishing with the cheesy breadcrumbs. Top off with cherry tomatoes bunch. Bake for 25 minutes.

Serve with a green salad.

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Macaroni & Cheese with a Twist

Macaroni & Cheese is one of those classic family friendly recipes. Here we make a good thing even better!

Macaroni & Cheese with a Twist

You Will Need:

2 cups elbow Macaroni
1 T (15 ml) olive oil
1 T (15 ml) Ina Paarman’s Pasta Spice
1 x 400 g Ina Paarman’s Ready to Serve Cheese Sauce
1 x 125 ml Ina Paarman’s Mushroom Pesto
½ cup (125 ml) full cream milk
2 eggs
1½ cups (375 ml) mature cheddar, grated
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
2 T (30 ml) butter, melted
½ cup (125 ml) fresh breadcrumbs
vine tomatoes

Method:

Butter a medium size oven-proof serving dish.

Adjust oven rack to the middle position and pre-heat the oven to 180 °C.

Bring a large pot of water to a boil, add macaroni, and cook for 8 - 10 minutes.

Drain in a colander. Return the pasta to the pot. Toss with oil and Pasta Spice.

Decant the Cheese Sauce in a medium sized bowl, add the 2 eggs, milk, Mushroom Pesto, cup of grated cheese, and Garlic Pepper Seasoning.

Whisk until smooth.

Pour over the cooked and seasoned macaroni and stir to mix well.

Melt the butter, add the breadcrumbs, and mix with the remaining ½ cup grated cheese.

Pour mixture into oven-proof dish, finishing with the cheesy breadcrumbs. Top off with cherry tomatoes bunch. Bake for 25 minutes.

Serve with a green salad.

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