A creamy, comforting one-pot mac and cheese with vegetables folded gently into the sauce – on the table in 15 calm minutes, no stovetop required.
Some weeknights call for nothing more than a warm bowl of something familiar. This mac and cheese is that bowl cheddar and Parmesan melted into a silky sauce, with carrots and peas tucked in so gently that even the most determined picky eater is none the wiser. Best of all, it comes together entirely in the Thermocook Pro M 3.0, which chops, blends, heats, and stirs the pasta to tender in one unhurried go. No pots to watch, no colander to drain – just fifteen minutes of letting the machine do the fretting while you set the table and breathe
SERVES 4
PREP TIME 5 minutes
COOK TIME 14 minutes
Ingredients
Method
- Add the garlic clove to the bowl and chop (Speed 8, 4 seconds).
- Add the chopped carrot and blend (Speed 12, 7 seconds), then set the carrot mixture aside.
- Insert the stirring blades. Add the butter, milk, cream, nutmeg, salt, pepper and paprika to the bowl.
- Add the Dijon mustard, peas, cheddar, Parmesan and dried macaroni.
- Cook for 14 minutes at 120°C, Speed 1.
- Stir the reserved carrot mixture back through, and serve hot.
A Thermocook Pro M 3.0 recipe. Discover more at froothie.com.au/thermocook-recipes
