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Food Technology

Will’s Mac and Cheese with a Twist

This recipe was created by Will in SJH in the Introduction To Hospitality Elective this week. It was delicious! Try this at home for an easy family meal.

 

Ingredients

  • 400g macaroni
  • 50g butter
  • 2 tablespoons plain flour
  • 2 cups (500ml) milk
  • 2 cups (250g) grated cheese (gruyere, tasty, vintage)
  • Chopped herbs (parsley, thyme, chives)
  • Small wedge of pumpkin
  • 2 carrots
  • 2 onions
  • 2 rashers of bacon

Method:

 

  1. Cook the macaroni in a large pan of boiling water according to packet                        instructions (different brands may vary in size & cooking times) until al dente.

Cheese sauce:

  1. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook,            stirring, for 1 minute over medium-low heat.
  2. Very slowly and gradually add the milk, stirring until smooth. Stir gently until          the mixture comes just to a gentle boil, then reduce to low heat and simmer            for 2 minutes. Remove from the heat, add the grated cheese and stir until                melted and smooth.

Puree:

  1. Meanwhile, steam pumpkin, carrot, onion and other vegetables. Once cooked,      blend until a smooth puree.

Fry:

  1. Fry up bacon until browned.

Assemble:

  1. Drain pasta and return to the pan. Pour cheese sauce, vege puree and bacon          over the pasta and stir until well coated.  Add fresh herbs to taste. Season with      salt and pepper to taste. Serve immediately and enjoy.