Blue Mac & Cheese with Grilled Tomatoes

I've made macaroni and cheese a few times. I try not to have it too often because of the fat content. Hubby just loves it though. We recently ventured out to the Puhoi cheese factory and purchased some yummy cheese. One of them was their vintage blue cheese. The flavour is amazing! Hubby insisted he wanted mac and cheese, so I made it for him. Of course I added in some other goodies, to make it worth it.

Blue Mac and Cheese with Grilled Tomatoes
Serves 6
250g pasta of choice
10 button mushrooms, sliced
50g butter + extra for frying mushrooms
50g flour
600ml whole milk
1 tsp dijon mustard
S&P
Whole nutmeg, grind about 10 strokes
2 large handfuls of baby spinach
125g blue cheese (I used Puhoi Waxed blue)
125g cheddar cheese (I used Mainland Noble)
1/2 cup breadcrumbs
4 tomatoes
Olive oil
1 Tbs balsamic vinegar
1 tsp coconut sugar

Fill a pot with hot water out of the kettle, add a bit of salt and put it on the stove. Add your pasta to cook. Follow packet instructions for cooking times.

In a saucepan, add a knob of butter, once it's melted, throw in your mushrooms and fry until brown. Remove it form the saucepan and set aside for later.

Next, start on your sauce. Put the 50g of butter in the same saucepan. Once it has melted, add the flour and stir with a spoon. Cook for a little bit to get the floury taste out of the mix.

Add a splash of milk and stir. Keep stirring until it forms a dough.

Swap your spoon for a whisk. Pour in a bit more milk and whisk it. The dough will start to "melt" into the milk. Keep whisking the whole time. Add the rest of the milk gradually and keep stirring. By adding the milk in stages you will avoid a lumpy sauce.

Once the sauce has reached a consistency similar to that of cream, its nearly ready.

Add salt, pepper, mustard and some ground nutmeg to the sauce. Add the cheeses and stir through until melted. Lastly add the spinach and stir until it has wilted into the sauce. Take off the heat and the sauce is now done.

Remove pasta from pot once done and put into a colander to cool. Add your pasta to the sauce and mix until all the pasta is covered in that cheesy goodness.

Transfer mixture into a baking dish. Top with the breadcrumbs and some more grated cheddar cheese.

Slice your tomatoes in half. Place them in a baking ray. Drizzle over the olive oil, balsamic and sugar. toss to coat.

Put both the pasta dish and the baking dish with tomatoes into the oven at 220 degrees Celsius for 20-25 minutes. You want the cheese to melt and the breadcrumbs to crisp up. the tomatoes should be done in the same time.

Once it comes out of the oven, serve the pasta while it's still hot with the tomatoes on the side. Dig in!

Enjoy!

xx
Ugeshni