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Recipes CAPE HERB & INSTANT POT COLLAB WITH SARAH GRAHAM FOR THIS DELICIOUS MAC AND CHEESE RECIPE

CAPE HERB & INSTANT POT COLLAB WITH SARAH GRAHAM FOR THIS DELICIOUS MAC AND CHEESE RECIPE

Prep 10 mins
Cooking 30 mins
Serves 4 - 6

For this mouth-watering Mac and Cheese, we have collaborated with Sarah Graham who has elevated the dish using handfulls of greens, while also staying true to the cheesy nature of this dish.

- WHAT YOU WILL NEED -

  • 500g macaroni
  • 4 Tbsp butter
  • 4 Tbsp plain flour
  • 4-5 cups milk
  • 4-5 cups milk
  • 1 cup cheddar cheese, grated
  • 1 cup frozen baby peas
  • ½ cup finely chopped broccoli
  • ½ cup grated parmesan
  • ¼ cup lightly toasted bread crumbs (optional)
  • 2 tsp Cape Herb and Spice new Veggie Seasoning STEAM

- METHOD -

Cook the pasta according to packet instructions or until al dente, add 1 extra tsp of Cape Herb & Spice Steam Veggie Seasoning to the water.  When finished, drain and set aside.

Meanwhile, make your cheese sauce as follows: melt the butter in a large heavy-based saucepan over medium heat, when the butter starts to foam add in the flour and stir well using a wooden spoon to make a roux.
Cook for another 1-2 minutes and then gradually whisk in the milk, stirring continuously as you do. Cook for a further 5 minutes or until thickened, adding in the cheese and a little extra milk if necessary. Stir through the greens and add 1.5 tsp Cape Herb & Spice Steam Veggie Seasoning and cook for 1 minute.
Then add the pasta into the sauce, stir to combine and then transfer half of the mixture to an ovenproof dish that will fit into the base of your Instant Vortex Air Fryer (reserve the other half for freezing for a rainy day).

Pre-heat the Air Fryer to ‘Air Fry at 205C’. Sprinkle over the parmesan and the bread crumbs and cook in the Air Fryer for 3-4 minutes or until golden and bubbling. Serve immediately and enjoy!!!

 

Recipe content and Photography by Sarah Graham

https://sarahgraham.co.za/ and follow her page: @sarahgrahamfood

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