How can we go wrong with a simple Mac and cheese?? It’s easy, quick and delicious! Today I made it with shrimp but feel free to add your own meat or vegetables. Perfect for a quick fix on lunch or dinner. It’s a really rich dish that’s packed with flavour. Another simple recipe to keep in your repertoire. Enjoy!
Ingredients:
Béchamel sauce
- ¾ C Butter
- ½ C Cuisine All- purpose Flour
- 3C Cuisine Full cream milk
- 1 Bayleaf
- Salt- to taste
- Black pepper to taste
Mac and Cheese
- 1 small onion (small diced)
- 1 small carrot (small diced)
- 1 small sweet pepper (small diced)
- 3 cloves garlic (minced)
- 2 Fresh parsley leaves (finely chopped)
- 2 Sprigs fresh thyme
- 1 pack Cuisine Elbow pasta
- 1/2tsp Paprika
- 1/2C Mozzarella cheese (shredded)
- 1/2C Parmesan cheese (shredded)
- Salt- to taste
- Black pepper- to taste
Garlic butter Shrimp
- 4 tbsp Butter
- 4 Cloves garlic (minced)
- 1 pack Cuisine Large shrimp
- 2 Fresh parsley leaves
- Salt to taste
- Black pepper to taste
Method
- Preboil the pasta just until al dente. Note: (This simply means firm to the bite and also the pack has instructions to the back.)
- Make Béchamel by firstly making the roux. On a medium heat melt the butter and then whisk in the flour until smooth. All the milk, bay leaf, salt and black pepper.
- Place another pan onto medium heat and sauté all the vegetables allowing the vegetables to really sweat and break down. Note: (Allowing vegetables to sauté brings out the flavour so it builds body to the dish.
- Add pre-boiled pasta, add salt, black pepper and paprika and mix well.
- Include Béchamel sauce, cheeses and mix making sure everything has been fully coated in the sauce.
- In another pan melt butter, sauté garlic and parsley and allow to cook to 1 minute then add shrimp and cook for 5 minutes Note: (The shrimp will turn pink in colour when it is finished.)
- Enjoy with Mac and cheese!
