You may already have a Mac Cheese recipe you like, but I URGE you to try this one, it is sensational.
250 g macaroni (or other pasta of choice) cooked
300g carton light sour cream
1/2 cup light evaporated milk
1 cup grated tasty cheese
seasonings to taste
1 cup grated tasty cheese (extra)
3 rashers rindless bacon, chopped
2 tomatoes chopped
1. Ladle cooked pasta from hot water into a strainer to completely drain
2. Combine sour cream, evap milk, cheese and seasonings in a large bowl.
Mix well. Add cooked pasta and stir well.
3. Sprinkle tops with extra cheese, bacon, tomato (mix these together in another bowl before sprinkling if you like.
Bake in a moderate oven for 15 to 20 minutes.
1 cup SR flour
Cayenne pepper (for your liking)
1 cup milk
1 cup cheese
Mill all together and bake at 170 degrees in fan forced oven.
Prep and cook time 30 minutes
60ml extra virgin olive oil
1 kg butternut pumpkin, peeled and sliced thinly
2 cloves garlic sliced thinly
1 teaspoon fresh thyme leaves
450g wide Fettuccine
40g grated parmesan cheese
2 teaspoons fresh sage leaves
Heat the butter and oil in a large non-stick frying pan; add pumpkin, cook stirring gently, until the pumpkin is just tender. Add the garlic and thyme; cook stirring until fragrant. Season to taste with salt and freshly ground black pepper.
Meanwhile cook the pasta in a large saucepan of boiling, well salted water, following pack directions, until just tender.
Reserve 2 tablespoons of the cooking water, drain pasta. Return to pan.
Add pumpkin mixture, reserved cooking water, cheese and sage to pasta;
Sprinkle with extra parmesan cheese flakes if desired.
Note: Suitable to freeze and suitable to microwave.
2 Packets Arnott’s Lattice biscuits
1 Packet Philly Cheese – 250g
250 g Unsalted Butter
250 g Caster Sugar
2 teaspoons of Gelatine
Juice of half a lemon
Mix together the following: Philly cheese, unsalted butter and caster sugar. Dissolve 2 teaspoons gelatine in half a cup of hot water, let cool then add to other ingredients. Add the juice of half a lemon and mix well.
Line Swiss Tim with foil then place a full packet of Lattice biscuits glazed side (sugar side) down and spread the mixture over the biscuits. Then place the second packet of biscuits Glazed side up on top of the mixture. Place in fridge to set.
Here is the best fudge recipe I have ever known. It is a little tricky to get right at first so I’ll add all the tips I have learned along the way.
1 tin condensed milk
500g brown sugar
Put these ingredients into a large glass bowl and mix. Put into a microwave and cook for about 8 minutes on a medium heat stirring about 3 -4 times. It is going to get really hot, make sure you use oven mitts. When it is ready it will be all combined and bubbling. This is obviously not a recipe you want to make when kids are anywhere near you.
And then 375g roughly chopped cooking chocolate (you can use any type or flavour, dark choc will be very rich, white chocolate will give it a caramel flavour due to all the brown sugar. The cheaper the chocolate the better, my nicest fudge has been from plain label cheap chocolate). Add this quickly and combine very quickly with electric hand held beaters (or chuck it all in your thermomix if you are lucky enough to have one). Then quickly put it in a square container that you have lined with baking paper (my square Tupperware slice container works well). Set in the fridge but cut it at room temperature or the fudge will crack if you try to cut it straight from the fridge.
You can experiment as you go along. Chopped nuts are great, macadamias are particularly nice. My sister had even added Rum for my brother-in-law and he loved it.
225 grams Marie Biscuits
110 grams butter
80 grams coconut
1/2 tin condensed milk
Crush biscuits, add grated lemon rind and coconut. Heat milk and butter (gentle heat) mix together and add to dry ingredients. Press into tin and ice with lemon icing – which is just icing sugar mixed with just a little lemon juice.