A flavourful fuss-free favourite, perfect for lunches.
When I think of mac & cheese, it reminds me of being in New York. This is a simple, fuss-free way to make it at home in one pot, saving time but never compromising on flavour. This is proper comfort food to fill you up on a cold winter night. I use low-fat butter as you might as well save on calories where you can! Mac & cheese puts a smile on everyone’s face.
serves: 4
Ingredients
- 400g dried macaroni pasta
- 725ml semi-skimmed milk
- 5 garlic cloves, crushed
- 130g Cheddar cheese, grated
- ½ tsp paprika
- ¼ tsp grated nutmeg
- 100g low-fat butter
- 50g Parmesan cheese, grated
- handful of breadcrumbs (optional)
- salt and pepper, to taste
- chopped chives, to garnish
Method
1. Place all the ingredients, except the Parmesan and breadcrumbs, in the slow cooker, stir and season to taste. Cook on low for 1 hour 20 minutes. Stir well, add the Parmesan and a little extra milk if it needs loosening up, then cook for another 20-25 minutes.
2. If you like a crispy topping and you have an ovenproof slow cooker pot, sprinkle the breadcrumbs over the top of the pasta and cook under a preheated grill until golden. Garnish with chopped chives.
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