Macaroni cheese
Prep time
Cook time
Total time
Can fry 70g diced pancetta until golden and crisp then stir into pasta with courgette and replace thyme with dill. Can replace half cheese with gruyere.
Author: Cat (Waitrose Kitchen, Jun 2011, p100)
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
- 375g macaroni
- 3 courgettes, coarsely grated
- 300g half fat creme fraiche
- 2tsp dijon mustard
- Pinch freshly grated nutmeg
- 1tbsp thyme leaves
- 125g mature cheddar cheese
- 100g cherry tomatoes, halved
Instructions
- Preheat oven to 220C. Cook macaroni for 2mins less than packet instructions. Drain, reserving 1tbsp of cooking liquid, then stir courgette through pasta; set aside.
- In bowl, mix together creme fraiche, mustard, nutmeg, thyme leaves, 100g cheese and reserved cooking liquid. Season, then toss through pasta until well combined.
- Transfer pasta to ovenproof dish, and top with cherry tomatoes and remaining cheese. Bake for 15-20mins, until top is golden and crisp. Serve with green salad.
Nutrition Information
Calories: 573 Fat: 20.8g Saturated fat: 12.9g Carbohydrates: 77.6g Sugar: 6.2g Salt: 0.8g Fibre: 5g Protein: 23.9g
