Glam Mac & Cheese 

Category, , CuisineCooking Method, , DifficultyIntermediate

An easy meal made glamorous with just a few add-ons!

 

Prep Time30 minsCook Time15 mins

*Tip 

Rinsing the pasta will ensure that it does not stick together. 

 

Ingredients:
For the Cheese Sauce
 1 ½ l First Choice Full Cream Milk
 3 tbsp First Choice Butter
 3 tbsp cake flour
 ¼ tsp salt
 400 g First Choice Mature Cheddar Cheese, grated
For the Filling
 500 g macaroni
 2 aubergine, sliced
 2 red onions, sliced
 2 cans of sliced mushrooms, drained
 1 green pepper, sliced
 1 red pepper, sliced
 1 tsp garlic and herb spice
 olive oil
 salt & pepper
For the Crust
 1 cup toasted bread crumbs
 ¼ cup grated parmesan cheese
 ½ cup First Choice Mature Cheddar Cheese, grated
 1 tsp parmesan cheese spice

Directions:
1

Preheat the oven to 180°C.

For the Sauce
2

Melt the butter in the microwave, add the cake flour and salt, mix well.

3

Add the milk, little by little, whilst whisking.

4

Place in the microwave, stirring every 2-5 minutes until cooked. This might take up to 30 minutes because of the amount of milk. The sauce does not have to be very thick, as the cheese will thicken it more.

5

Once cooked, add 3/4 of the grated cheddar cheese and mix well.

For the Fillings
6

Boil 2 litres of water and place in a large pot. Add some salt and 1 tbsp olive oil.

7

Add pasta and allow to cook for 8-10 minutes until soft. Drain, rinse and set aside.

8

Meanwhile, place your veggies (not the mushrooms) on a large baking tray, season, and drizzle with olive oil.

9

Place in the oven for 30 minutes, or until cooked. Flip the vegetables if needed. The peppers & onions must be soft, not crunchy.

Assembly
10

In a large dish, pack a layer of cooked aubergine followed by peppers, onions and mushrooms.

11

Mix the cooked pasta into the cheese sauce and pour the pasta and sauce over the vegetables.

For the Crust
12

Mix the breadcrumbs, cheddar cheese and parmesan cheese and sprinkle on top of the pasta.

13

Bake for 15 minutes or until golden brown.

Ingredients

Ingredients:
For the Cheese Sauce
 1 ½ l First Choice Full Cream Milk
 3 tbsp First Choice Butter
 3 tbsp cake flour
 ¼ tsp salt
 400 g First Choice Mature Cheddar Cheese, grated
For the Filling
 500 g macaroni
 2 aubergine, sliced
 2 red onions, sliced
 2 cans of sliced mushrooms, drained
 1 green pepper, sliced
 1 red pepper, sliced
 1 tsp garlic and herb spice
 olive oil
 salt & pepper
For the Crust
 1 cup toasted bread crumbs
 ¼ cup grated parmesan cheese
 ½ cup First Choice Mature Cheddar Cheese, grated
 1 tsp parmesan cheese spice

Directions

Directions:
1

Preheat the oven to 180°C.

For the Sauce
2

Melt the butter in the microwave, add the cake flour and salt, mix well.

3

Add the milk, little by little, whilst whisking.

4

Place in the microwave, stirring every 2-5 minutes until cooked. This might take up to 30 minutes because of the amount of milk. The sauce does not have to be very thick, as the cheese will thicken it more.

5

Once cooked, add 3/4 of the grated cheddar cheese and mix well.

For the Fillings
6

Boil 2 litres of water and place in a large pot. Add some salt and 1 tbsp olive oil.

7

Add pasta and allow to cook for 8-10 minutes until soft. Drain, rinse and set aside.

8

Meanwhile, place your veggies (not the mushrooms) on a large baking tray, season, and drizzle with olive oil.

9

Place in the oven for 30 minutes, or until cooked. Flip the vegetables if needed. The peppers & onions must be soft, not crunchy.

Assembly
10

In a large dish, pack a layer of cooked aubergine followed by peppers, onions and mushrooms.

11

Mix the cooked pasta into the cheese sauce and pour the pasta and sauce over the vegetables.

For the Crust
12

Mix the breadcrumbs, cheddar cheese and parmesan cheese and sprinkle on top of the pasta.

13

Bake for 15 minutes or until golden brown.

Glam Mac & Cheese
2018-01-24T13:17:52+00:00