Georgia Barnes' wholegrain macaroni cheese
Georgia Barnes remakes mac 'n' cheese and the old favourite only gets better.
Georgia has made it even easier to making a comforting dinner with her Grab & Go version of mac 'n' cheese. "When you talk about comfort food, a lot of people immediately think of rich and creamy pasta. This is my take on classic mac 'n' cheese: with a few little tweaks, it's healthier but still hearty." This recipe and more in our latest June 2016 issue, out now.
Wholegrain macaroni cheese
serves 4 | prep 10 mins | cooking 15 mins
GRAB
200g (2 cups) wholegrain pasta
2 tablespoons extra virgin olive oil
3 garlic cloves, crushed
3 cups seasonal green vegetables (such as broccolini or Tuscan Kale), coarsely chopped
300g sour cream
100g parmesan, grated
50g cheddar, grated
Shaved parmesan, extra, to serve
GO
1 Cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
2 Heat the oil in a large frying pan over medium heat. Cook the garlic and vegetables, stirring occasionally, for 3 minutes or until just tender.
3 Reduce heat to low. Add the sour cream, parmesan and cheddar. Gently stir until just combined. Fold in the pasta. Remove from heat. Season and divide among serving bowls. Top with extra shaved parmesan.
Source
Taste Magazine — June 2016 , Page 38
Author
Georgia Barnes
