Recipe

15 Minute Pasta

Every Week We Deliver Everything You Need To Cook Amazing Meals

15 Minute Pasta

Macaroni coated in a cheesy sauce, served with a tomato and rocket salad.




Ingredients to serve 2

  • 150g x macaroni
  • ½ x onion – peel & chop finely
  • ⅛ tsp x nutmeg
  • 150ml x cream
  • 75g x mature cheddar – grate coarsely
  • 40g x rocket
  • 100g x cherry tomatoes – cut in half
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x macaroni
  • 1 x onion – peel & chop finely
  • ¼ tsp x nutmeg
  • 300ml x cream
  • 150g x mature cheddar – grate coarsely
  • 80g x rocket
  • 200g x cherry tomatoes – cut in half
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Macaroni: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the macaroni and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Cheese sauce: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a little salt and sauté for 5 minutes until golden brown. Mix in the nutmeg and cook for 1 minute, then pour in the cream and cook stirring for 2 minutes. Remove from the heat, add 2/3 of the mature cheddar and stir until the cream and cheese are well combined. It should be a gooey consistency. Season to taste, then add the macaroni, mix through and cover to keep warm.

Step 4

Salad: Mix together the rocket and cherry tomatoes, drizzle with a little olive oil and season with salt and pepper.

Step 5

Serve the cheesy macaroni topped with the REST of the mature cheddar and the salad on the side.



Another Delicious Recipe From Daily Dish

close
Beef Stroganoff & Parsley Pickle

Beef Stroganoff & Parsley Pickle

Read More »