Ingredients
Macaroni Cheese
- 300 g macaroni
- 1.2 litres Boiling water
- 500 g Vegetables (optional) chopped into ~1cm cubes, cauliflower, broccoli, pumpkin, zucchini, carrot all work well
- 1 onion
- 120 g Diced bacon
- 1 green capsicum diced
- 170 g Cheese cut into 1-2cm cubes
- 230 g Milk
- 40 g plain flour
- 80 g Butter
- 1 tsp Worcestershire sauce
- 1/4 tsp paprika
- 1 tsp Dry Mustard/Mustard Powder
- 300 g Tin of Tomato Soup
- Salt & pepper to taste
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat pven to 180deg.
If you want to add extra vegetables to this meal place them into the varoma bowl and set aside.
Add boiling water and macaroni into TM Bowl. Place varoma into position and cook 10min/varoma/
/sp1. Drain water and trasfer macaroni into a large bowl. Place cooked vegetables into mixing bowl and puree 10sec/sp8. Add to large bowl and stir through pasta.
Place cheese into TM Bowl and mill 8sec/sp8. Set aside.
Place onion into TM Bowl and chop 4sec/sp6.
Add diced bacon and capsicum and cook 6min/varoma/
/sp1 with MC removed.Add milk, flour, butter, worcestershire sauce, paprika, dry mustard, salt and pepper and cook 6min/90deg/
/sp4.Add soup and milled cheese and cook 3min/90deg/
/sp3.Mix through throughly, tip into oven proof dish/roasting pan and bake in oven for 25mins.
Enjoy!
/sp1. Drain water and trasfer macaroni into a large bowl. Tip
You can leave the vegetables that are pureed out of this recipe (which was my Nan's original recipe) but I like to add them to both bulk out the meal and because it's an easy way to get my family to eat more veggies.
Thermomix Model
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Recipe is created forTM 31
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Comments
Everyone loved this, the mustard, tomato and Worcester is a great flavour combination. I used gluten free pasta which I precooked as it is more fragile, also I think it would have been too dry if not precooked. We used lots of veggies especially romanesco, caulie, onion and lots of garlic. This is a real treat of a meal and will become a regular dinner for us. Thankyou for sharing it with us Bethy.
A great success
I make this all the time for my grandchildren with extra veggies. Any that I have, and I use a tin of crushed tomatoes instead of soup. I have to make extra because the parents get into it too!
I have used several different small pasta shapes and all work well. I also use a mixture of cheeses and they love it when I add some mozzarella.. I keep the quantity of cheese the same I just mix up the varieties.
Thank you
Great recipe. I used ham, which disintegrated, but it didnt matter - still tasted great. Left out the soup and upped the milk a bit to compensate - there was plenty of sauce.
This was delicious, thanks for sharing. Even without the cheese (used soy milk for DF substitute) or soup it was fantastic!
Delicious Regards,
Ange
Made for tea Sunday night and still good for leftovers Tuesday night. Always a winner.
First time making this and made a couple of minor changes, grated the cheese first to avoid a hot bowl, used cauliflower & brocoli for my veggies also used wholemeal pasta. Family loves it!
My daughter loved this! (son hasn't tried it yet).I made it dairy free (bio cheese, rice milk) and gluten free and left out the capsicum as I knew she wouldn't like it, but I plan on cooking and blitzing the capsicum with the other veges next time. I think I will try more than 500g of veges as once it's cooked and blitzed it isn't alot once mixed in.I did cook the macaroni separately as gluten free pasta doesn't hold up as well and I didn't want it turning to mush. Also added a couple of tablespoons of savoury yeast flakes.
Fb: Thermo Amy + Gluten Free T
Definately will make this again. Just delicious.
Yum yum yum!
Interesting spin on the classic Mac n cheese!! This will
become a fave I can tell!
Will definately make again.
I added the vegies as suggested - pumpkin, carrots, zucinni, brocolli. Though I used about 700grams. They did not cook in the varoma so I ended up steaming them on the stove while preparing the rest of the recipe and vitamising last, once the sauce was finished.
I accidently added 100ml too much water to the sauce and thought it would be fine by adding more flour. It was still too runny and too much sauce. Next time I will actually use less water than the recipe, though the flavour was spot on. Mind you I did use 500ml of tomato soup which was a whole can. So perhaps I should only have used half a can.
Also I didnt bake in the oven as we couldnt wait to eat it so we just combined it all together and served it up as it was.Very yum and healthy too.
Will report next time I make it with the adjustments I need to make.