Ah, mac and cheese. You're creamy, chewy and cheesy all at the same time, and we love you.
Now that it's properly cold and all we want in life is comfort food, onesies and a perfect doona-to-flannelette-sheet ratio, it's the best time for the carby, filling goodness that is mac and cheese.
These three mac and cheese recipes from donna hay magazine are everything you wish for -- except with more cheese and more flavour thanks to caramelised onion, pesto and, you guessed it, more cheese.
Caramelised onion and brie mac and cheese
Serves 4-6.
INGREDIENTS
- 2 cups (280g) macaroni
- 1 cup (250ml) milk
- ¼ cup (20g) finely grated pecorino
- 250g brie, rind removed and sliced
- sea salt and cracked black pepper
- ½ cup (150g) store-bought caramelised onion relish
- chervil sprigs, to serve
METHOD
1. Preheat a grill (broiler) to high. Cook the pasta in a large saucepan of salted boiling water for six minutes or until al dente. Drain, reserving one cup (250ml) of the cooking water.
2. Return the pasta to the pan with the reserved cooking water, the milk and pecorino. Place over high heat and bring to the boil, stirring occasionally. Add half the brie, salt and pepper and stir to combine.
3. Divide the macaroni mixture between 4 x 2-cup-capacity (500ml) ovenproof dishes. Top with the caramelised onion and remaining brie. Place under the grill and cook for six minutes or until golden and bubbling. Top with chervil and pepper to serve.
Blue cheese mac and cheese with sage and pecan crumb
Serves 4.
INGREDIENTS
- 2 cups (280g) macaroni
- 2 cups (500ml) milk
- 150g soft blue cheese, chopped
- sea salt and cracked black pepper
- ½ cup (40g) finely grated parmesan
- ¼ cup (15g) panko (Japanese) breadcrumbs
- ¼ cup (30g) pecans, finely chopped
- ½ bunch sage, leaves picked
1. Preheat oven to 220°C (425°F). Cook the pasta in a large saucepan of salted boiling water for six minutes or until al dente. Drain.
2. Place the pasta, milk, blue cheese, salt, pepper and half the parmesan in a medium saucepan over high heat. Bring to the boil, stirring occasionally, until warmed through.
3. Divide the macaroni between 4 x 2-cup-capacity (500ml) ovenproof dishes. Sprinkle each with the breadcrumbs and pecans.
4. Place on an oven tray and cook for 10 minutes or until golden. Sprinkle with the remaining parmesan, top with sage leaves and cook for a further two minutes. Serve.
Artichoke and pesto mac and cheese
Serves 4.
INGREDIENTS
- 2 cups (280g) macaroni
- 1 cup (250ml) single (pouring) cream
- 1 cup (220g) store-bought marinated artichokes, sliced
- sea salt and cracked black pepper
- 1½ cups (180g) grated havarti cheese
- ¼ cup (65g) store-bought pesto, plus extra to serve
- finely grated parmesan, to serve
- basil leaves, to serve
METHOD
1. Preheat a grill (broiler) to high. Cook the pasta in a large saucepan of salted boiling water for six minutes or until al dente. Drain, reserving one cup (250ml) of the cooking water.
2. Return the pasta to the pan with the reserved cooking water, the cream, artichoke, salt and pepper. Place over high heat and bring to the boil, stirring occasionally, to warm through. Add the havarti and pesto and stir to combine.
3. Place the mixture in an oven-proof frying pan and cook under the grill for 6–8 minutes or until golden. Serve with parmesan, basil and extra pesto.
Recipes and images from the winter issue of donna hay magazine.
