This may be cheesy, but I think macaroni and cheese for breakfast, lunch and dinner is really grate.
This is for those of us who never know what’s for dinner until it’s hangry ‘o clock!
This is one of my favourite pasta dishes, full on creamy sundried tomato flavour, as good as you will get in Italy. It’s always a massive hit despite its simple look. Only a handful of ingredients, hence it must pull its weight. Gouda is generously doused through in the end, willingly consumed by the boys. The whole dish gets a butter, fresh cream, black pepper and Parmesan or Gouda finish. No lies, you could be eating this in 20 minutes. Go on, make yourself some😋
CREAMY SUNDRIED TOMATO MACARONI & CHEESE
Ingredients
- 3 tbsp olive oil
- ½ cup onion(chopped)
- 2 cloves garlic (minced)
- ½ tsp red chili flakes (optional)
- ¼ cup sundried tomatoes (roughly chopped)
- 2 tomatoes(puréed)
- salt and black pepper to taste
- 3 tbsp butter
- 1 cup Parmesan cheese or Gouda cheese
- fresh basil or coriander
- 1 pkt Macaroni
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onions and fry until softened.
- Add the garlic and cook for 30 seconds
- Stir in the chili flakes, pureed tomatoes, sundried tomatoes, and season with salt and black pepper to taste.
- Cook for 15 to 20 minutes until the sauce has thickened
- Turn off the heat and pour in the cream.
- In the meanwhile, cook the macaroni in a large pot of salted water according to package directions.
- Drain the pasta, reserving 1 cup of the pasta cooking liquid
- Add the pasta to the pan with the creamy tomato sauce and toss to coat the pasta
- Place saucepan over medium heat.
- Add the pasta water, a little at a time, until pasta sauce is thick and creamy.
- Melt in the butter and half of the cheese
- Toss pasta until the cheese and butter are melted.
- Remove the pasta from the heat
- Top with remaining cheese, bake to crisp up or leave on stove top to melt. Garnish with basil and serve hot.
