Ingredients
- semi-skimmed milk 700ml
- macaroni 300g
- soft cheese 100g
- mature cheddar 200g, grated
- emmental 100g, grated
- parmesan (or veggie alternative) 50g, grated
SALSA
- pickled jalapeños 3 tbsp, chopped
- red onion ½, finely diced
- coriander 2 tbsp of chopped
- cherry tomatoes 100g, finely diced
- olive oil a splash
- red wine vinegar a splash
Method
-
Step 1
Put the salsa ingredients in a bowl, season well and mix.
-
Step 2
Put the milk in a pan, season well and bring to a simmer. Add the macaroni and cook for 8-10 minutes or until the pasta is almost cooked. Stir in the soft cheese followed by the grated cheeses and stir until melted. Add a splash more milk if it looks a bit too thick. Taste and season again with pepper then serve the macaroni in bowls with some of the salsa spooned over.
Nutritional Information
- Kcals 547
- Fat 28.1g
- Saturates 16.6g
- Carbs 44.6g
- Sugars 9.3g
- Fibre 3g
- Protein 27.6g
- Salt 1.2g