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- Pasta types
- Macaroni cheese
If you're trying to eat better but still love your comfort food, this is for you. Likewise, this is a great way to get kids to eat their veg without them knowing it! A lovely macaroni cheese that tastes every bit as indulgent, but with some added goodness.
20 people made this
- 450g macaroni
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1 (397g) tin evaporated milk
- 120ml water
- 1 pinch red chilli flakes, or to taste
- 1 pinch ground nutmeg, or to taste
- salt and pepper to taste
- 125g tinned chickpeas, rinsed and drained
- 60g dried breadcrumbs
- 4 tablespoons grated Parmesan cheese
- 250g mashed sweet potatoes
- 250ml soured cream
- 225g grated mild Cheddar cheese, divided
- 60g grated mature Cheddar cheese, divided
- 2 tablespoons butter
MethodPrep:25min ›Cook:50min ›Ready in:1hr15min
- Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the macaroni, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes. Drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. Season to taste with red chilli flakes, nutmeg, salt and pepper. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Preheat an oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
- Place the chickpeas into a blender. Cover, and puree until smooth. Scrape the puree into a small bowl and stir in the breadcrumbs and Parmesan cheese; set aside.
- Once the sauce has thickened, whisk in the sweet potatoes and soured cream; return to a simmer. Whisk in half of the Cheddar cheeses until melted. Stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish. Sprinkle the remaining Cheddar cheeses overtop, then cover with the remaining macaroni. Smooth the top, then dot with the chickpea mixture and the remaining 2 tablespoons of butter.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. Allow the dish to rest for 5 minutes before serving.
Instead of mashed sweet potato, you could also try mashed butternut squash in this recipe.
Reviews & ratingsAverage global rating:(25)
Reviews in English (19)
took a while to make, but definately worth it. I normally put sweet potato in my macaroni but this has some added extras and even my fussy 6yr old loves it-04 Jul 2010
Dianne, thank you!!! My husband and I really enjoyed this dish. I scaled it back to 4 servings and still filled a large casserole dish. I made a few changes, and it was excellent: cornstarch instead of flour/butter roux, cayenne powder instead of red pepper flakes, Italian-seasoned bread crumbs instead of plain, fat-free evaporated milk and fat-free sour cream, and sprayed the top of the casserole with non-stick cooking spray instead of dotting with butter. After it baked for 30 minutes, I switched to broil on Low for a couple minutes to brown the topping and make it crispy. I will be making this again for Christmas eve, but with 8 servings this time for the family. THANK YOU AGAIN!-20 Dec 2009
by Hallie Wolford
Very good. The kids liked it and the men did too. It took me a while to make it though. I had to boil and then mash the sweet potatoes. I would make it again and recommend it to others.-01 Dec 2008