24 May, 2016
Mac n Three Cheese
Mac n Three Cheese
Serves: 4 entree or side serves
Ingredients:
- 250g macaroni style pasta
- 50g butter
- 2 heaped tablespoons plain flour
- 1 teaspoon chicken stock or 1 chicken stock cube, crumbled
- 1 cup cream
- 2 cups milk
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 125g Camembert cheese, cubed
- Salt and pepper, to taste
Method:
- Cook the pasta as per directions on the packet, before draining remove 1 cup of the pasta water and reserve
- Drain the pasta and set aside
- Melt the butter in a heavy based saucepan over a medium heat
- Add in the flour and chicken stock and whisk until you create a paste and cook out the flour stirring for about 2-3 minutes
- Add in 1/2 cup cream, 1/2 milk and 1/2 cup of the reserved pasta water and stir until it’s thick and smooth
- Add in the remaining cream and another 1/2 cup milk into the mixture and continue to stir until thigh and smooth
- Add in the last cup of milk and simmer for about 5 minutes until thick and smooth
- Add in all of the cheeses into the sauce and stir until the cheese have melted and the sauce is glossy, if the sauce thickens too much when the cheese melts add in some of the remaining pasta liquid to get the desired consistency
- Stir the sauce through the cook pasta and serve topped with some fresh chives
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.