Mac N Cheese
The exact origin of macaroni and cheese is unknown, though it most likely originated in Northern Europe, apparently as early as 1769.
Considered to be American cuisine, (thus its inclusion in the Tenina's America cookbook) the creamy combo made its way to the United States courtesy of Thomas Jefferson, who, the story goes, was visiting France, and became enamored with the ultra fashionable pasta dishes served there. He brought back noodle recipes and a pasta machine, since this foodstuff was unavailable in the Colonies.
As president, he served macaroni and cheese at an 1802 state dinner. When I lived in the USA as a poor student, I could do no better than 4 boxes of bright yellow mac n cheese from Kraft for $1 which literally lasted me all week for dinners. Yikes.
Today though, I do still love a good old-fashioned mac ‘n’ cheese. This one is a little step above more basic recipes, and is a completely delicious family food. You can increase the amount of pasta if you like less sauce (who likes less sauce?!), but I say go hard and enjoy the saucy goodness!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 400 Grams short pasta of choice
- 100 Grams Parmesan cubed
- 75 Grams Mature Cheddar Cheese cubed
- 75 Grams Swiss cheese, cubed
- 1 Red Onion halved
- 3 Garlic Cloves
- 100 Grams Butter BUY
- 40 Grams Cornflour or Cornstarch
- 500 Grams milk
- 100 Grams cream
- 1 egg
- 1 Teaspoon Dijon mustard
- Pink Salt Flakes and pepper, to taste BUY
- Crispy bacon pieces, handful frozen peas, diced tomato, tin of flaked tuna (optional extras)
- Snipped fresh chives, Italian (flat-leaf) parsley and sour cream, to garnish
Preheat the oven to 180°C and butter a 20 × 30cm baking dish or several smaller ones.
Prepare pasta as per package instructions. Drain,and place into the baking dish.
Meanwhile, prepare the sauce.
Place the cheeses into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place onion, garlic and butter into the Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.
Add cornflour, milk, cream, egg and mustard and blend 4 sec/speed 4.
Cook 8 min/80°C/speed 4.
Cook 2 min/90°C/speed 4. Add salt and pepper to taste.
Add half of the grated cheese mixture and stir through 4 sec/speed 4.
Pour sauce over the cooked pasta and stir well to coat all the pasta.
Add in any of your selected extras before sprinkling with remaining cheese.
Place into the oven for 20-25 minutes, or until sizzling and golden—you may needslightly less time if using individual baking dishes.
Serve hot with garnishes of choice, a big salad and some crusty ciabatta.
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