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Haidee Muller's Mac and Cheese in a Pot

This is my take on macaroni and cheese.


Decadent mac and cheese in a pot

Haidee Muller


Use a pot that can go into the oven. I add cream (trust me, cream makes it extra yummy) as well as bits of bacon (optional, of course), some red onion and peppers (I used orange and red ones), mushrooms and lots of cheese (strong Cheddar, mature if you can, plus mozzarella as well as Parmesan). I do not use eggs in this dish. It’s super easy and your kids will love it.

Ingredients


  • Olive oil, for frying

  • 1 red onion

  • 250 g packet diced bacon (optional)

  • 250 g punnet mushrooms

  • ½ red pepper

  • ½ orange pepper

  • Coarse salt

  • Pepper

  • 250 ml tub cream

  • 500 ml mature Cheddar and mozzarella, grated and mixed

  • 60 ml Parmesan, grated

  • 3 big garlic cloves (or however many you like)

  • Elbow macaroni

  • 1 big tomato, sliced

  • Thyme, to garnish



Directions

  1. Heat a little olive oil in a pan and fry the onion until a little soft but not done.

  2. Add the bacon, mushroom and peppers, and mix. Season with salt and pepper.

  3. When the ingredients are combined well, add the cream. Mix well, add a little more pepper and one cup of cheese, and mix.

  4. Cook the macaroni in separate pot until al dente, drain and combine with the bacon and mushroom mixture.

  5. Scatter the remaining Cheddar and mozzarella mixture on top, arrange tomato slices on top and scatter with thyme and Parmesan.

  6. Grill in the oven until the cheese starts to bubble.

  7. Enjoy!

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