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Quick bake macaroni cheese
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Retro favourite macaroni cheese receives an upgrade, courtesy of legendary chef Paul Heathcote. This quick and easy macaroni cheese recipe makes a tasty and delicious midweek supper, and the cooked ham can easily be omitted for a vegetarian option.
First published in 2015
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Ingredients
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Imperial
Quick bake macaroni cheese
- 400g of macaroni pasta
- 150g of soft processed cheese
- 150ml of whipping cream
- 1 spring onion, finely sliced
- 4 slices of cooked ham, chopped
- 1 handful of breadcrumbs
- salt to taste
- pepper to taste
- 25g of Parmesan, grated
SAVE RECIPE
Equipment
- Medium saucepan
- Ovenproof dish
Method
1
Place the pasta into a large pan of boiling salted water and cook until just soft. Drain well
- 400g of macaroni pasta
- salt to taste
2
Add the cheese and whipping cream into a pan over a low heat and bring to the boil, stirring well
- 150g of soft processed cheese
- 150ml of whipping cream
3
Remove the sauce from the heat and beat well before adding the sliced spring onion and cooked ham, remove the pan from the heat
- 1 spring onion
- 4 slices of cooked ham
5
Sprinkle with breadcrumbs and the Parmesan, place the dish under a hot grill until cooked through. Serve the macaroni cheese immediately
- 1 handful of breadcrumbs
- 25g of Parmesan
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