I love a macaroni cheese, it is such a versatile meal. You can have it as a starter, a side dish or a main meal. And my gosh it is great!
I love to mix up the recipe a little adding different ingredients and making it something special each time.
For this recipe I added ham (forgot tomatoes) and a small teaspoon of yellow mustard. It tasted amazing and belles absolutely loved it. Paired with a side salad and some garlic bread this dish becomes a full on meal.
375g macaroni pasta
100g plain flour
2tbsp dijon mustard
300g gruyere grated
150g extra mature cheddar grated
500g ham hock shredded
100g fresh breadcrumbs
How I made it
Cook pasta in a large pan of boiling salted water until just tender. drain and toss in olive oil.
Melt the butter in a large pan, stir in flour and cook out for a few mins. heat the milk separately, then whisk into the flour and butter over a low heat until thickened. stir in the mustard and all the cheese keeping back about 5tbsp
Heat the oven to 190c/ gas 5. mix sause into pasta add ham. Put into large dish and top with breadcrumbs and remaining cheese.
Bake in oven for 20mins or until golden.
There you have it! My wonderful take on a macaroni cheese. Look out for more of my macaroni recipes as I explore this dish with more flavours!
A lasagne has been a family favourite for decades in my household, but I was beginning to get a little tired of having the same lasagne everytime. I decided to try and change it up a little, and this is the kind of lasagne that I created.
1 tbsp olive oil
3 leeks thinly sliced
3 garlic cloves crushed
1 tbsp fresh thyme
juice of half lemon
150ml veg stock
4 tbsp basil pesto
How I made it
preheat oven to 200c/180c fan/ gas mark 6. Grease baking dish with olive oil
bring pan of salted water to boil. add kale. cook for 4-5 mins then drain. pat dry with kitchen paper
heat olive oil in pan over medium heat. add leeks and season generously. cook for 8-10 mins
add garlic and thyme and cook for 2 mins. add kale, lemon juice, mascarpone and ricotta (leave 4 tbsp for later. mix to combine well
add veg stock to loosen into a thick sauce. remove from heat
spread 1/4 of sauce into bottom of dish. dollop 1 tablespoon of pesto, then layer with lasagne sheets. do this until all sauce has been used. end with lasagne sheets.
mix the last bits of ricotta with a splash of stock, spread over the top layer. add grated parmesan.
bake for 20 mins until golden and bubbling.
There were mixed reviews about this dish, my little one decided it was “yucky” before even trying it but everyone else seemed to enjoy it as an alternative to the standard type.
Let me know what you think! Will you be trying this as well??
This is a dish that can be used as a packed lunch. I used to have Tuna Pasta Bake for lunch hundreds of times at school. It’s a sure fire way to make sure that little ones are getting a healthy meal, and is perfect for those busy days when school is over. On an evening when you have football, dance, piano, karate, anything that your children might do, giving them a meal at lunch means that they can have a lighter option for their dinner.
Nobody likes to have a hungry child.
As stated above, this is a recipe which I used when I was a child. My mum used to make it, and then she taught me.
That’s what cooking is about though, right? Finding a recipe which everyone likes and passing your version of it down generation after generation. You add in “secret ingredients” or you mix everything in a particular way to get the taste/texture etc, you desire.
Cooking is all about experimenting and that is what I do with my food everyday. I make sure to teach my little one (who’s only 3) the basics of cooking every time I make something, and as she gets older she will do more. Cooking is a fundamental skill which we all need in order to survive. It brings us joy, flavour, colour, and taste. It makes our lives brighter and better. More importantly, it keeps us alive.
So here is my recipe for a wonderful Tuna Pasta Bake.
Pasta (usually a cup of pasta per mouth, plus one for luck)
2 tins of tuna
1 small tin of sweetcorn
1 knob of butter
100ml milk (or more if needed)
2 tbsp plain flour
2 tsp tomato puree
Cheese to serve
1 packet of plain crisps crushed (optional)
you can also add peppers or mushrooms if you desire which makes a slightly different dish, just as delicious.
Heat oven to 180c
Put the pasta on to boil as per packet instructions.
Melt the butter over a low heat, and add the flour in gradually. Heat through for around 3 mins.
Gradually whisk in the milk and simmer (but continuously stirring so the milk doesn’t burn) until a thick sauce has developed.
Add in the tomato puree and heat through until completely mixed in.
Add in Tuna and Sweetcorn until heated.
Drain Pasta and mix into the sauce.
Pour pasta into an oven proof dish. Top with Cheese and crushed crisps, place in oven for around 20 mins, or until golden and bubbling.
Serve up with a salad.
I hope you enjoy this recipe as much as I do. This is a super scrummy dish that I think is perfect for lunch, instead of always having sandwiches in different varieties.