Camembert & Marmite Mac n' Cheese
I've got another super easy supper for you today, and a must-make if you're a huge Marmite fan like me! Cheese and Marmite are the perfect partners (and one of the best inventions EVER!) and the addition of camembert turns this midweek meal into a cosy & indulgent teatime treat - perfect now that the evenings are getting just a little chillier.
Camembert, Cheddar & Marmite Mac n' Cheese_
Don't forget to refer to my Conversion Chart for your temperatures and weights.
300g penne rigate pasta
2-3 tbsp marmite (squeezy bottle is easier)
salt & pepper, to taste
Don't forget to refer to my Conversion Chart for your temperatures and weights.
Serves 4-5
Prep time 20 mins
Cooking time 20 mins
What you will need:
Cooking time 20 mins
What you will need:
300g penne rigate pasta
2-3 tbsp marmite (squeezy bottle is easier)
salt & pepper, to taste
For the sauce:
2 tbsp butter
2 tbsp cornflour
1 pt milk
150g camembert cheese, chopped
75g mature cheddar cheese, grated
2 tbsp cornflour
1 pt milk
150g camembert cheese, chopped
75g mature cheddar cheese, grated
What to do:
Preheat the oven to 180°C. Cook the penne as per the pack instructions to an al dente firmness.
Meanwhile, put the butter and the cornflour into a large microwavable jug. Heat for 30 seconds on high in the microwave or until the butter is melted, then whisk to mix together. Now pour in all of the milk and whisk again until it is all blended.
Put this back in the microwave for 1 minute on high, then take it out and whisk again. Repeat this step over and over, being sure to whisk at each interval (after 1 minute). After 4 or so minutes of doing this, the sauce should become thick and creamy, but still runny enough to move freely around the jug. If it is not there yet, do an extra minute at a time until it reaches this consistency.
Once the penne is cooked, remove from the heat and drain.
When the sauce is at the right consistency, drop in the chopped camembert and 50g of the grated cheddar, along with a sprinkling of salt and a good helping of freshly ground black pepper, and stir to combine as the cheese melts.
Next, add the cooked, drained penne into the jug of cheese sauce and stir to completely coat the pasta shapes.
Transfer half of this to a medium casserole dish, spreading evenly to cover the bottom. Squeeze 1-2 tablespoons worth of the marmite across the penne, and loosely mix into the sauce. (Don't mix enough to turn it completely brown, you just want hints of the marmite dotted about throughout the sauce).
Layer the remaining pasta on top and repeat the step with the marmite, then top with the rest of the grated cheddar and a touch more black pepper. Bake in the oven for 20 minutes, until golden brown on top and bubbling.
Serve with fresh green veg or crusty bread.
Meanwhile, put the butter and the cornflour into a large microwavable jug. Heat for 30 seconds on high in the microwave or until the butter is melted, then whisk to mix together. Now pour in all of the milk and whisk again until it is all blended.
Put this back in the microwave for 1 minute on high, then take it out and whisk again. Repeat this step over and over, being sure to whisk at each interval (after 1 minute). After 4 or so minutes of doing this, the sauce should become thick and creamy, but still runny enough to move freely around the jug. If it is not there yet, do an extra minute at a time until it reaches this consistency.
Once the penne is cooked, remove from the heat and drain.
When the sauce is at the right consistency, drop in the chopped camembert and 50g of the grated cheddar, along with a sprinkling of salt and a good helping of freshly ground black pepper, and stir to combine as the cheese melts.
Next, add the cooked, drained penne into the jug of cheese sauce and stir to completely coat the pasta shapes.
Transfer half of this to a medium casserole dish, spreading evenly to cover the bottom. Squeeze 1-2 tablespoons worth of the marmite across the penne, and loosely mix into the sauce. (Don't mix enough to turn it completely brown, you just want hints of the marmite dotted about throughout the sauce).
Layer the remaining pasta on top and repeat the step with the marmite, then top with the rest of the grated cheddar and a touch more black pepper. Bake in the oven for 20 minutes, until golden brown on top and bubbling.
Serve with fresh green veg or crusty bread.
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