Mac ‘N’ Cheese

Serves 12

Ingredients:

• 700g dried elbow macaroni

• 750g mozzarella, shredded

• 40g butter, diced

• 2 onions, finely diced

• 1 red capsicum, chopped

• 24g garlic, minced

• 2 bay leaves

• 150 ml vegetable stock

• 225g Barker’s Professional Cream Style Meal Base

• 20g American mustard

• 1 lemon, juiced

• 700g cheddar cheese, grated

• Freshly milled black pepper

• 300g cheddar cheese,grated

• 300g parmesan cheese, grated

Method:

1.  Preheat oven to 170°C and grease two 3.5 litre capacity baking pans.

2. Bring salted water to boil in saucepan and cook macaroni until al dente, about 5 to 6 minutes. Drain and rinse with cold water, drain well. Combine with mozzarella in a bowl and set aside.

3. Heat butter in saucepan and add onion, capsicum and garlic. Cook about 5 minutes until translucent. Add bay leaves, stock, Barker’s Professional Cream Style Meal Base, mustard and lemon juice. Bring to a simmer.

4. Add first amount of cheddar cheese and pepper, remove from heat and stir until cheese melts. Remove bay leaves, add macaroni mix and pour into baking pans. Top with remaining cheeses.

5. Bake for approximately 25 to 30 minutes, until golden and a crust has formed.

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