Now that I have this whizbang new thermocooker I intend to use it to help me out in the kitchen. I’ve been making macaroni cheese for years. It’s my youngest son’s favourite meal but it can take a bit of time with stirring the sauce on the stove. I tried a few people’s recipes but they were either too thick or too thin for our liking. I’ve fiddled around and have finally got the texture and taste that we like so here it is. If it’s a bit thin for your liking, then add a little more cornflour. If it’s not cheesy enough then add more cheese. I’m sorry about the picture. I only thought to take it once my middle son had attacked it, so it looks half eaten and a bit blurry because he was complaining that he wanted to eat! I don’t cook the pasta in the Bellini, because some of us need gluten-free pasta and some eat wheat pasta, so they are cooked separately.
200 g bacon rashers (fat removed) – optional
1 large onion in quarters (or use shallots)
2 tomatoes, chopped separately
65 g butter
40 g cornflour (make sure it is gluten-free corn cornflour, not wheaten cornflour) – mix this with a little of the milk (about 100 g milk)
180 g cheese (in chunks – pick the cheese you prefer)
750 g milk
1. Place the chopping (sharp) blade in the jug. Place the bacon and onion in the jug. Set to speed 7, 6 seconds and press start.
2. Scrape down the jug with the spatula and add 10 g of the butter.
3. Cook at speed 3, 100 C for 3 minutes.
4. Add the rest of the butter, the cornflour (in milk), cheese and milk.
5. Cook at speed 3, 90 C for 10 minutes. In the last couple of minutes of cooking, add the chopped tomatoes through the lid.
6. Top the cooked pasta and enjoy.
My half eaten, blurry picture: