Mac N Cheese
When the hunger pangs strike, especially amongst the teenagers, this will fill them up. It is quick and easy and very delish!
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!
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Need
- 400 Grams short pasta of choice
- 100 Grams parmesan cheese cubed
- 75 Grams mature cheddar cheese cubed
- 75 Grams Swiss cheese, cubed
- 1 red onion halved
- 3 cloves garlic
- 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
Do
- 1
Preheat the oven to 180°C and butter a 20 × 30cm baking dish or several smaller ones.
- 2
Prepare pasta as per package instructions. Drain,and place into the baking dish.
- 3
Meanwhile, prepare the sauce.
- 4
Place the cheeses into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 5
Place onion, garlic and butter into the Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.
- 6
Add cornflour, milk, cream, egg and mustard and blend 4 sec/speed 4.
- 7
Cook 8 min/80°C/speed 4.
- 8
Cook 2 min/90°C/speed 4. Add salt and pepper to taste.
- 9
Add half of the grated cheese mixture and stir through 4 sec/speed 4.
- 10
Pour sauce over the cooked pasta and stir well to coat all the pasta.
- 11
Add in any of your selected extras before sprinkling with remaining cheese.
- 12
Place into the oven for 20-25 minutes, or until sizzling and golden—you may needslightly less time if using individual baking dishes.
- 13
Serve hot with garnishes of choice, a big salad and some crusty ciabatta.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
