It will cook a little more in the oven, so don’t overdo it. Once you’ve chosen your pasta, just boil it up in plenty of water until it’s cooked al dente. fusilli) are great for holding that sauce! Spaghetti’s not a great option, for example – the sauce will just slide right off it. Ideally, you want to use a pasta shape that will hold the sauce and maximise cheesiness in every bite. I don’t often have macaroni in the cupboards, so I usually use a bigger pasta. Obviously macaroni cheese is traditionally made with macaroni (it’s kind of in the name!), and that’s what I used here, but you definitely don’t have to stick to macaroni if you feel like using something different. What pasta should I use for macaroni cheese? It’s absolutely perfect – just right for these cold, wintery evenings. So here’s my recipe for the ultimate macaroni cheese. It’s not a dish to eat when you’re on a diet, and it’s not a dish to eat when you’re in need of a healthy, balanced meal with lots of vegetables… but it is a dish to eat when you just want to treat yourself. Usually when I make cheesy pasta, I try to add some extra nutrition somehow – blending beans into a creamy pasta sauce, including plenty of veggies alongside all that indulgence… but sometimes it’s just nice to spoil yourself with a big bowl of gooey, cheesy pasta without worrying about all that. There’s no greater combination on the planet.
#EASY HEALTHY MAC N CHEESE VAGETABLE HOW TO#
Here’s how to make the ultimate macaroni cheese – with a super flavourful cheesy sauce and perfectly crispy topping!
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