BUTTERMILK MAC ’N’ CHEESE
PREP + COOK TIME 25 MINUTES SERVES 4
Cook 250g macaroni pasta in a large saucepan of boiling salted water until tender; drain. Heat 1¼ cups (300g) sour cream and 1½ cups (375ml) buttermilk in a large saucepan over low heat. Stir in ½ teaspoon ground nutmeg and 1½ cups (180g) pizza cheese; stir until smooth. Season to taste. Preheat grill. Meanwhile, combine 1 cup (120g) pizza cheese, ½ cup (35g) japanese breadcrumbs (panko) and 1 tablespoon fresh thyme leaves in a small bowl. Stir pasta into hot cheese sauce, then spoon into an oiled 2-litre (8-cup) ovenproof dish. Scatter pasta with breadcrumb mixture. Grill for 2 minutes or until browned lightly. Sprinkle with parmesan and extra thyme. Serve with a green leafy salad and grilled cherry truss tomatoes.
FRESH TOMATO, PEA & BOCCONCINI PASTA
PREP + COOK TIME 15 MINUTES SERVES 4
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