Vegetable Delicious

Naughty but Nice Mac & Cheese

 

 

 

Ingredients:

• 1 2/3 cups milk

• 2 tablespoons flour

• 1 tsp. ground nutmeg

• ½ tsp. sweet paprika

• Salt & pepper

• 1 tsp. Dijon mustard

• 2 cups combination of cheddar and parmesan cheese
  (85% cheddar and 15 % parmesan)

• 1 potato

• 1 tsp. dried tarragon leaves

• Olive oil

• Dash of chili flakes

• 125g corn kernels, tined

• ½ cup bread crumbs

• 3 cups Denti Rigati pasta, cooked (or any elbow pasta)

 

 

 

Method:

• Preheat the oven to 180°C.

• Peel and wash the potato then slice it into ½ cm discs.

• Place the discs in an oven tray and lightly drizzle with olive oil. Sprinkle with dried tarragon leaves and roast until lightly golden. You may need to turn the discs half way through.

• Once the potatoes are lightly golden, remove from the oven and sprinkle with chili flakes.

• Line a baking dish with the potato discs. (This is the naughty part).

• Meanwhile cook the pasta in boiling salt water until al dente.

• In a heavy bottom saucepan heat the milk on a medium heat.

• In a small bowl add the flour with a tablespoon of the milk and mix until smooth.

• Add the flour mixture into the saucepan with the milk and stir continuously on the heat until the milk has thickened. Now add in the nutmeg, paprika and salt & pepper to taste.

• Remove the sauce from the heat and stir in the Dijon mustard, then add in 1 cup of the cheese mix and stir until the cheese has melted.

• Add the cooked pasta to the sauce and stir so all of the pasta is coated with the sauce. Add in the corn, mix well, then transfer to the baking dish and spread over the potatoes.

• Combine the remainder cheese mix with the breadcrumbs then sprinkle over the pasta and bake for 20 – 30 minutes, or until golden on top.