Mac 'n' Cheese - With Asparagus & Peas

 I got this recipe from Waitrose Food Magazine and as we had plenty of Asparagus I thought I would try it. It is certainly better than a standard Mac 'n' Cheese! The recipe was slightly modified!!

Ingredients (serves 2):

Topping:

• 20gms of Panko breadcrumbs
• 20gms of Parmesam cheese - grated
• 50gms of cheddar cheese - grated

Macaroni mix:

• 175gms of macaroni
• bunch of Asparagus - chopped into 3 pieces
• 100gms of frozen petit pois peas (defrosted)
• 20gms of unsalted butter
• 50gms of cheddar
• 2 tbsp of plain flour
• 250ml of whole milk
• 75gms of basil pesto

Mix together the topping mix so it is well combined and then set aside.

Precook the macaroni in salted water until a few minutes before ready and then add the peas and asparagus.

Next make a cheese white sauce with the milk, flour, butter and cheddar. I use a Thermomix for this but it is easy enough to do in a pan. At the end, add the pesto

When the sauce is ready, mix in the drained pasta and vegetables into a dish and then sprinkle with the topping. Grill the dish for 8-10 mins and allow to cool for a little before serving. 

You can add chilli to the topping and also stir in some lemon zest into the sauce but I didn't add the zest. Enjoy with a glass of crisp white wine.....

Tomato Chutney

 Quite often I have chutneys that are far too rich and dark and really take too much flavour away from cheese - my favourite 'goto' snack. This recipe hits the spot exactly!

Ingredients:

• Large onion (or red onion) - chopped
• 800gms of tomatoes - chopped
• 2 off eating apples - peeled, cored and chopped
• 4 cloves of garlic - crushed
• 125g of light muscovado sugar
• 1 tsp of ground ginger
• 1/2 tsp of ground mixed spice
• 1/4 tsp of ground cloves
• 250ml of cider vinegar

In a pan put all of the ingredients in and stir well. Heat gently and bring to the boil and and simmer well for 1.5 to 2 hours, stirring occasionally. When the mixture reaches a thick stage (moist but not wet), spoon into sterlised jars and seal. Allow to cool. 

The chutney is best left for a week or so but if you can't wait......

Serve with crunchy cheddar and a crusty loaf.

Macaroni Cheese

(Apologies to the original author - I seem to have lost their name.)

Time: 15 minutes for cooking pasta; 25 minutes in the Thermomix; 30-40 minutes baking

Yield: 4 generously

As reassuring as a goodnight kiss, mac ’n’ cheese is comfort food at its best. It ticks every box in the book: it can be made ahead of time in total or in various stages, it can be made just for two or to feed a crowd, reheats like a dream, it won’t break the bank and everyone likes it. And what’s not to like? This ostensibly humble dish pops up on smart menus all over our most food-obsessed cities. We like it as a main dish but it’s also a classic steakhouse side-order and has even been sighted at Neil Perry’s much-awarded Rockpool restaurants. Our recipe uses three cheeses, giving a beautiful creamy texture to the sauce with no graininess, plus depth of flavour. Once you’ve tried this one it will be a bit like pulling on your favourite jeans; you know it will always be good, whatever the occasion.

•             160grams dry macaroni, cooked in boiling salted water until al dente

•             40grams each of cheddar, gruyere and parmesan cheeses, cut into pieces

•             500grams full-cream milk

•             ¼ onion, peeled

•             1 bay leaf

•             2 whole cloves

•             50grams salted butter

•             50grams plain flour

•             1teaspoon Dijon mustard

•             1 egg yolk

•             1 pinch salt and ground white pepper

1. Preheat the oven to 170C fan-forced.

2. Place all three cheeses in the mixing bowl and chop 5 seconds/speed 8. Set aside.

3. Pour the milk into the mixing bowl and add the onion, bay leaf and cloves. Infuse by heating 5 minutes/60 degrees/reverse/speed 1.

4. Pour the milk and flavourings into a jug and allow it to stand and infuse for a further 5 minutes or so.

5. Meanwhile, place the butter into the mixing bowl and melt 3 minutes/60 degrees/speed 2.

6. Add the flour and cook 4 minutes/Varoma/speed 4. The mixture should be sizzling slightly and look a little sandy; if not cook a minute further.

7. Strain the warm milk back in to the mixing bowl then Cook 5 minutes/90 degrees/speed 4. Then cook again 2 minutes/100 degrees/speed 4, the mixture should be boiling at the end of the cooking time.

8. Take the lid off and allow the sauce to cool for a few minutes. Then add the grated cheeses, mustard and egg yolk. Mix 30 seconds/speed 4.   

9. Combine the sauce with the cooked macaroni and turn into a buttered 1-litre shallow ovenproof dish.

10. Bake in the centre of the oven at 170C (fan-forced) for 30-40 minutes, the sauce should be bubbling at the sides and the top nicely browned.

11. Serve with greens and crusty bread.

AND … Your call as to when to boil the macaroni. You can do it while the sauce is in the Thermomix so they’re ready at about the same time but if you cook the pasta first, give it a light coating of butter or oil as soon as it’s drained so it doesn’t form clumps while you’re waiting for the sauce to cook. Or, keep the finished sauce in the fridge for a day or three until you’re ready to boil the pasta and do the bake.

I think the recipe is great BUT I wonder is a little more cheese is required. You try it nad tell me what you think