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    Macaroni cheese

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    Macaroni cheese

    A satisfying family meal in three quick steps,with the help of some savvy shortcuts

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    375g essential Waitrose macaroni
    3 essential Waitrose courgettes, coarsely grated
    300g essential Waitrose half fat British crème fraîche
    2 tsp dijon mustard
    pinch freshly grated nutmeg
    1 tbsp thyme leaves
    125g essential Waitrose lighter mature grated cheese
    100g essential Waitrose cherry tomatoes, halved

    Method

    1. Preheat the oven to 220°C, gas mark 7. Cook the macaroni for 2 minutes less than stated on the packet instructions. Drain, reserving 1 tbsp of the cooking liquid, then stir the courgette through the pasta; set aside.

    2. In a bowl, mix together the crème fraîche, mustard, nutmeg, thyme leaves, 100g cheese and the reserved cooking liquid. Season, then toss though the pasta until well combined.

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    3. Transfer the pasta to an ovenproof dish, and top with the cherry tomatoes and remaining cheese. Bake for 15-20 minutes, until the top is golden and crisp. Serve with a green salad.

    Additional information

    Three twists on macaroni cheese

    • Replace the courgettes with 1 small cauliflower. Cut into small florets and cook with the pasta for 5 minutes.
    • Fry 70g diced pancetta until golden and crisp, then stir into the pasta along with the courgette and replace the thyme leaves with dill.
    • Replace half the cheese with gruyère for a more intense flavour.

    Add a crunchy topping

    Combine these ingredients and scatter over the top before baking:

    5 tbsp fresh breadcrumbs
    ½ tsp paprika
    1 garlic clove, crushed
    1 tbsp olive oil

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