From sides and light meals to pure comfort dinners, mac & cheese is always a winner for lunch (or dinner, breakfast even if it floats your boat). We’ve added a twist to ours by using buttermilk and sour cream. Try our Buttermilk mac & cheese.
Ingredients
- 250 g Macaroni
- 1 ¼ cups Sour cream
- 1 ½ cups Buttermilk
- 300 g Frozen broad beans, thawed, peeled
- ½ tsp Ground nutmeg
- 1 cup Frozen peas
- 1 tsp Finely grated lemon zest
- 60 g Baby spinach leaves
- 2 ½ cups White cheddar
- ½ cup Panko breadcrumbs
- 1 tbsp Thyme leaves
Instructions
PREHEAT the oven to 220°C. Oil a 2.5-litre ovenproof dish.
COOK pasta in a large pot of boiling water according to package directions; drain.
HEAT sour cream and buttermilk in a large pot over low heat until warmed and combined; do not allow it to boil. Add in broad beans, nutmeg, peas, zest, spinach leaves and about three-quarters of the cheese; stir until smooth. Season, then mix in the pasta. Spoon into the prepared dish.
COMBINE remaining cheese with breadcrumbs and thyme in a bowl; sprinkle over pasta.
BAKE mac & cheese for 25 minutes or until bubbling and browned lightly. Stand for 5 minutes before serving.
TIP: Prep ahead: The uncooked mac and cheese can be stored covered in the fridge for 2 days. Store breadcrumb mixture separately in an airtight container. When ready to eat, sprinkle to breadcrumb mixture over the mac & cheese and bake according to the recipe.
