Two-cheese macaroni

Name: Two-cheese macaroni
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: Serves 4–6
Ingredients: 3 spring onions (scallions), chopped; 125 g (4½ oz) tin corn kernels, drained; ½ teaspoon freshly grated nutmeg; 300 g (10½ oz/2 cups) macaroni; 100 g (3½ oz/1 cup) finely grated parmesan cheese; cooking oil spray, olive oil or softened butter, for brushing; 150 g (5½ oz/1½ cups loosely packed) grated cheddar cheese; 375 ml (13 fl oz/1½ cups) evaporated milk; 375 ml (13 fl oz/1½ cups) milk; green salad, to serve; snipped chives, to garnish; 3 eggs, lightly beaten

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Soft, gooey macaroni cheese made with both parmesan and cheddar cheeses – delicious!

Ingredients

300 g (10½ oz/2 cups) macaroni
cooking oil spray, olive o

Main course
Vegetarian
Pasta

Method

Put the macaroni in a large heatproof bowl. Cover with boiling water and set aside to soften for 10 minutes, stirring occasionally. Drain.

Meanwhile, spray the bowl of the slow cooker with cooking oil spray, or grease well with olive oil or softened butter. Pour the milk and evaporated milk into the slow cooker. Gently whisk in the eggs and nutmeg and season with sea salt and freshly gr