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Maggie Beer shares her simple recipe for the perfect macaroni cheese

Australian cook Maggie Beer has revealed the secret ingredient she uses to cook the perfect macaroni cheese every time is pumpkin.

The cookbook author said you’ll need large pasta tubes, cheddar and parmesan cheese, Persian feta, and roasted pumpkin, which adds depths of flavour and a little sweetness that goes well with the creamy, cheesy pasta.

‘This dish will always bring with it memories of my mum, I make it as she did, with the delicious addition of pumpkin,’ Maggie said in her video.

 

Maggie Beer has revealed the secret ingredient she uses to cook the perfect macaroni cheese

The cookbook author said you'll need large pasta tubes, cheddar and parmesan cheese, Persian feta, and surprisingly roasted pumpkin, which adds depths of flavour and a little sweetness that goes well with the creamy, cheesy pasta

The cookbook author said you’ll need large pasta tubes, cheddar and parmesan cheese, Persian feta, and surprisingly roasted pumpkin, which adds depths of flavour and a little sweetness that goes well with the creamy, cheesy pasta

What you’ll need to make Maggie Beer’s macaroni cheese 

INGREDIENTS

Kent pumpkin, peeled and diced into cubes

Large macaroni tubes

Persian feta

Cheddar cheese

Parmesan cheese

Verjuice, drizzle

Cheese sauce

160g unsalted butter

160g plain flour

2.0L milk

1 tsp nutmeg grated

300g parmesan grated

To taste sea salt and pepper

SOURCE: Maggie Beer

The restaurateur said she always uses ‘big tubes of pasta’ for her macaroni dish because it can soak up more sauce.

After peeling and cutting the pumpkin into small chunks, she drizzled them in olive oil and verjuice, and roasted them in the oven for 15 minutes at 220 degrees Celsius. 

Meanwhile, she made the white sauce using butter, plain flour, milk, nutmeg, parmesan cheese and salt and pepper for seasoning.

‘You need to melt the butter, I get more flavour in the white sauce if I let the butter go nutty – nut brown. It needs that beautiful golden [colour], that’s nut brown. It’s not burnt butter,’ she explained.

‘You can start to smell it when it’s nutty, then you’d add the flour. You cook it out before you add milk.’

As the sauce thickens, she stirred the nutmeg and parmesan cheese through. 

Taking the pot off the stove, she added in the ‘crumbly, lovely sharp cheddar’. 

‘The sharper the cheese, the better,’ Maggie said.

She made the white sauce using butter, plain flour, milk, nutmeg, parmesan cheese and salt and pepper for seasoning

She made the white sauce using butter, plain flour, milk, nutmeg, parmesan cheese and salt and pepper for seasoning

In a bowl, she combined the pasta tubes with the white sauce together, then seasoned the mixture with black pepper

In a bowl, she combined the pasta tubes with the white sauce together, then seasoned the mixture with black pepper

To assemble, she spread a layer of macaroni pasta on the base of a casserole dish, followed by the roasted pumpkin and chunks of Persian feta

To assemble, she spread a layer of macaroni pasta on the base of a casserole dish, followed by the roasted pumpkin and chunks of Persian feta

In a bowl, she combined the pasta tubes with the white sauce together, then seasoned the mixture with black pepper.

To assemble, she spread a layer of macaroni pasta on the base of a casserole dish, followed by the roasted pumpkin and chunks of Persian feta.

‘Now of course, you can put everything in together, you can do it without the pumpkin, this is just memories of my mum and my love of pumpkin,’ she said.

‘There’s something about Persian feta and pumpkin – they just go together so beautifully. So I break that up around the pumpkin.’

She finished the top layer with the rest of the macaroni pasta, topped with a sprinkle of parmesan cheese.

Maggie baked the dish in the oven at 200 degrees Celsius for 10 to 15 minutes, until the top layer is golden and brown.

‘Because this is in a glass tray, it’s very different if it’s in a metal tray so therefore in the last five minutes, I put it on grill,’ she said. 

She served the dish with a fresh garden salad.

‘That is so beautifully naughty,’ Maggie said after tasting her macaroni cheese.

Read more at DailyMail.co.uk