Post by SeaDragon on Dec 1, 2017 14:21:18 GMT 10
Cheese Macaroni
Recipe from The Cook and The Chef (ABC TV), Wednesday, 23 May 2007: Season 2 Episode 15
Ingredients:
Serves 12-16
400g large macaroni
1.2 kg pumpkin, peeled & cut into small chunks (Maggie’s favourite is a Queensland blue pumpkin)
15 g fresh rosemary, roughly chopped
¼ cup verjuice
½ cup extra virgin olive oil (evoo)
250g Persian fetta
300g grated cheddar
10g sea salt and freshly ground black pepper
Cheese Sauce:
160g unsalted butter
160g plain flour
2 l milk
1 tablespoon grated nutmeg
300g grated Parmesan
2 teaspoon salt
Freshly ground black pepper
Method:
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, sea salt & black pepper, drizzle with a little evoo & ¼ cup verjuice. Roast at 200°C for half hour until the pumpkin starts to colour and is tender.
To make the cheese sauce; melt the butter in a medium sized pot and take to nut brown then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed.
Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.
Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently, break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200°C (given that every oven is different it could take between 10 and 20 minutes).
Recipe from The Cook and The Chef (ABC TV), Wednesday, 23 May 2007: Season 2 Episode 15
Ingredients:
Serves 12-16
400g large macaroni
1.2 kg pumpkin, peeled & cut into small chunks (Maggie’s favourite is a Queensland blue pumpkin)
15 g fresh rosemary, roughly chopped
¼ cup verjuice
½ cup extra virgin olive oil (evoo)
250g Persian fetta
300g grated cheddar
10g sea salt and freshly ground black pepper
Cheese Sauce:
160g unsalted butter
160g plain flour
2 l milk
1 tablespoon grated nutmeg
300g grated Parmesan
2 teaspoon salt
Freshly ground black pepper
Method:
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, sea salt & black pepper, drizzle with a little evoo & ¼ cup verjuice. Roast at 200°C for half hour until the pumpkin starts to colour and is tender.
To make the cheese sauce; melt the butter in a medium sized pot and take to nut brown then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Parmesan, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary – be careful to only add salt after you’ve added the cheese as often the cheese is all the salt you’ll need. Directly cover the top of the sauce with cling film and set aside until needed.
Cook the macaroni in plenty of boiling salted water until al dente (15-20 minutes), drain and place in a large mixing bowl.
Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently, break up the Persian fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated cheddar and bake at 200°C (given that every oven is different it could take between 10 and 20 minutes).