A flavourful fuss-free favourite, perfect for lunches.
When I think of mac & cheese, it reminds me of being in New York. This is a simple, fuss-free way to make it at home in one pot, saving time but never compromising on flavour. This is proper comfort food to fill you up on a cold winter night. I use low-fat butter as you might as well save on calories where you can! Mac & cheese puts a smile on everyone’s face.
serves: 4
Ingredients
- 400g dried macaroni pasta
- 725ml semi-skimmed milk
- 5 garlic cloves, crushed
- 130g Cheddar cheese, grated
- ½ tsp paprika
- ¼ tsp grated nutmeg
- 100g low-fat butter
- 50g Parmesan cheese, grated
- handful of breadcrumbs (optional)
- salt and pepper, to taste
- chopped chives, to garnish
Method
1. Place all the ingredients, except the Parmesan and breadcrumbs, in the slow cooker, stir and season to taste. Cook on low for 1 hour 20 minutes. Stir well, add the Parmesan and a little extra milk if it needs loosening up, then cook for another 20-25 minutes.
2. If you like a crispy topping and you have an ovenproof slow cooker pot, sprinkle the breadcrumbs over the top of the pasta and cook under a preheated grill until golden. Garnish with chopped chives.
The delicious pasta recipe from Nathan Anthony that's gone viral around the world.
Prepare your ingredients, and let the slow cooker do the rest!
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.