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Good house keeping easy mac n cheese recipe free#

Give it a good stir and take the pan off the heat. Drain the pasta and add it immediately to the sauce.Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Add the pasta to the pan of boiling salted water and cook according to the packet instructions.Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.

Keep cooking and stirring until golden and the garlic is nice and sticky. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux.Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Get a large pan of salted water on the boil.If you only have it once in a while as a special treat, it’ll do you no harm. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs.

Good house keeping easy mac n cheese recipe free#

Feel free to use any tubular pasta you want. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Bake for 30 minutes, or until beautifully golden and bubbling.

Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds.

Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.

Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.

Grate the Parmesan and most of the Cheddar into the sauce, and mix well.

Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.

Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.

Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.

Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.