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Mac ’n’ Pimento Cheese

  • 15 min
  • 25 min
  • 8
  • Medium
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Recipe Ingredients

  • 450g cavatappi pasta
  • 4 cups each packed baby spinach and chopped small broccoli florets
  • 3 tbsp cornflour
  • ½ cup full-cream milk
  • 1½ cups milk
  • ½ tsp each salt and pepper
  • 350g grated extra-sharp Cheddar cheese
  • ¼ tsp garlic powder
  • 85g chopped preserved pimentos or Peppadews

Recipe Directions

  1. Cook 450g cavatappi pasta as label directs.
  2. Two minutes before pasta is done, add 4 cups each packed baby spinach and chopped small broccoli florets to pasta pot. Drain well.
  3. Meanwhile, in a large pot, whisk 3 tbsp cornflour and ½ cup full-cream milk until smooth. 
  4. Slowly whisk in another 1½ cups milk and ½ tsp each salt and pepper.
  5. Heat to boiling on medium-high, whisking constantly. Boil for 2 minutes, whisking.
  6. Reduce heat to medium-low. Stir in 350g grated extra-sharp Cheddar cheese, 1 handful at a time, and ¼ tsp garlic powder.
  7. Fold in 85g chopped preserved pimentos or Peppadews; drained, along with pasta and vegetable mixture.

 

Serve with hot sauce, if desired.

 

EACH SERVING About 1 930kJ, 20g protein, 52g carbohydrate, 18g fat (11g saturated), 4g fibre, 480mg sodium.

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