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Recipe

Mac & Cheese

  • 35 mins
  • Serves 4
  • Medium

Macaroni & Cheese, a dish that’s usually associated with comfort, family and a week night staple.

All it takes are a few special things, including Skimmed SuperNutrio milk, spring onions and diced red pepper, to elevate the humble Mac & Cheese from a lowly side dish into a stand-alone, eat it all up kind of meal.

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Instructions

  1. Heat the oven to 200C/fan 180C/gas mark 6.
  2. Finely chop the chives and put aside until needed. Take out the seeds of the red pepper and chop it into small pieces – Set it aside until needed. Pull off the outer leaves of the spring onions and cut off the roots. Roughly slice the spring onions and lay them aside until needed.
  3. Put the 2 tbsp of oil and 25g of butter into a frying pan and let it melt on a low heat.
  4. Dump the chopped spring onions and red pepper into the pan and cook on a medium heat, for around 5 minutes, until they are just beginning to get soft. Take them off the heat and set aside until needed.
  5. Dump the macaroni and 2 tsp of salt into a large pot and cover with boiling water. Make sure that the macaroni is completely covered with the boiling water. Let the pasta boil until just before completely cooked – so there is still a bite to it.
  6. Once cooked, drain the water away completely, and return the pasta to the warm but dry pan. Set it aside until the sauce is made.
  7. Pour the Skimmed SuperNutrio milk into a saucepan and heat until just below boiling point. Once hot, take it off the heat and set it aside until needed.
  8. Find a separate saucepan large enough to hold the sauce, and place the 50g of butter in it. On a low to medium heat, let the butter slowly melt.
  9. Once the butter has melted, add the 50g of flour into the pan. Mix up the butter and flour until it comes together. Stirring all the time, let the flour mixture cook for 2 minutes.
  10. Remove the pan from the heat and slowly pour in the warm Skimmed SuperNutrio milk and use a whisk to bring it together. Place the pan back on to the heat and don’t stop whisking until the sauce becomes thick and lump free.
  11. Dump in 200g of the grated cheese, and once again, whisk on a low to medium heat, until the cheese has completely melted into the sauce.
  12. Add the Dijon mustard, the red pepper, spring onions and the chopped chives, and once again, give it a good mix.
  13. Give it a taste and add salt and pepper to suit you.
  14. Pour the sauce and all its contents, into the macaroni pot. Mix everything together, making sure that all of the macaroni is coated in the sauce.
  15. Find an oven proof dish that will hold all of the pasta and tip it into the dish. Spread the macaroni so that it’s evenly distributed.
  16. Sprinkle the remaining 200g of cheese over the top of the macaroni.
  17. Place the dish on an oven proof tray and put it into the hot oven to bake for between 40-60 minutes or until the top is a golden brown, the macaroni is bubbling around the edges and it’s piping hot in the centre.
  18. Once cooked serve hot or cold.