Mexican Mac & Cheese

Name: Thermomix recipe: Mexican Mac & Cheese
Prep time: 5 min
Cook time: 14 min
Ingredients: 400 Grams short pasta of choice; 100 Grams parmesan cheese cubed; 50 Grams mature cheddar cheese cubed; 2 Tablespoons Picante Spice mix; 1 red onion halved; 3 cloves garlic; 1 Tablespoon Extra Virgin Olive Oil (EVOO); 40 Grams cornflour or cornstarch; 100 Grams butter; 600 Grams milk; 2 eggs; 1 Pinch pink salt flakes and cracked black pepper, to taste; Handful of pitted Kalamata olives; Crispy bacon pieces; Charred corn kernels cut from 1 cob; avocado smashed; Diced cucumber; 200 Grams fresh red tomatoes, diced; Sour cream; Sliced red chilli; 1 Handful fresh coriander or cilantro; Lime wedges

Serves 4-6 Prep Time 5 minutes Cook Time 14 minutes Rated:

When you need to feed the gang and quickly, this is your go to! You can stretch it out as much as you need by adding more toppings. YUMMERS.

Repeat after me: “I am not afraid of carbs. I am not afraid of carbs.” This amazing take on good ol’ mac ‘n’ cheese will have you reaching for another serving, so just accept it, move on and get to the gym in the morning. It is completely delicious in a comforting “family food” sort of way, and the little tackers will love it.

This recipe first appeared in Tenina's America the cookbook, which now for the digital-ophiles amongst you is great news. The e-book also comes free with the printed book which is cheaper than it's ever been! You are welcome!

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Need

The Mac n Cheese
400 Grams short pasta of choice
100 Grams parmesan cheese cubed
50 Grams mature cheddar cheese cubed
2 Tablespoons Picante Spice mix Recipe
1 red onion halved
3 cloves garlic
1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
40 Grams cornflour or cornstarch
100 Grams butter BUY
600 Grams milk
2 eggs
1 Pinch pink salt flakes and cracked black pepper, to taste BUY
Handful of pitted Kalamata olives
Accompaniments
Crispy bacon pieces
Charred corn kernels cut from 1 cob
avocado smashed
Diced cucumber
200 Grams fresh red tomatoes, diced
Sour cream
Sliced red chilli
1 Handful fresh coriander or cilantro
Lime wedges

Do

1: Prepare pasta as per package instructions.
2: Preheat grill to 220°C.
3: Place cheeses and Mexican Spice Mix into the Thermomix bowl and mill 10 sec/speed 8.
4: Remove from bowl and set aside.
5: Place onion, garlic and extra virgin olive oil into the Thermomix bowl and chop 4 sec/speed 4. Sauté 5 min/Varoma/Reverse/speed 1.
6: Add cornflour, butter, milk, eggs and seasoning to the Thermomix bowl and cook 7 min/80°C/Reverse/speed 3.
7: Cook 2 min/90°C/Reverse/speed 3.
8: Place cooked pasta into a buttered baking dish or several individual dishes.
9: Stir through béchamel sauce. Stir through the olives and top with the grated cheese mixture. Place under the hot grill until golden and bubbling.
10: Serve with accompaniments to taste.

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Find out more

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!