Our irresistible baked mac n cheese recipe (with a secret ingredient)

Our irresistible baked mac n cheese recipe (with a secret ingredient)

When you’re in need of some comfort food a classic mac n cheese is hard to beat - there’s something about the soft, gooey cheesy goodness that’s almost as warming as a big old hug.

The addition of panko crumbs at the end gives our version a delightful crunch, a wonderful contrast to the smooth, velvety ooze of the cheese and pasta.

And our secret ingredient?  Dijon mustard!  Adding mustard to this super rich dish provides just the right amount of acidity to provide a more well-rounded flavour experience. 

 honeycomb mini loaf pans

Baked mac n cheese

Preparation time : 10 minutes

Cooking time : 25 minutes

Serves 4

INGREDIENTS

1 ½ cups elbow macaroni

25g / 2 tablespoons butter

1 ½ tablespoons plain flour

1 ½ cups milk

1 teaspoon Dijon mustard

½ chicken bouillon cube

¾ cup grated cheddar cheese

2 tablespoons grated parmesan

salt and cracked black pepper

½ cup panko breadcrumbs

1/3 cup grated cheddar cheese, extra

METHOD 

  1. Lightly grease four mini rectangular bakers or ramekins.
  2. Cook the pasta in a medium pan according to packet instructions then drain well and set aside.
  3. Return the pan to the heat and melt the butter over medium heat. When melted add the flour and stir until combined. Allow the mix to bubble for a minute (this takes away the ‘raw’ flavor of the flour) but take care not to brown.
  4. Remove pan from the heat and whisk in milk, mustard and chicken bouillon cube. Return to low heat and stir for 3-4 minutes until thickened. If lumps start to form at any time, whisk the mixture until smooth. It should be the consistency of thin custard.
  5. Stir the grated cheeses into the sauce, cooking until cheese is fully melted.
  6. Stir the mustard into the sauce until combined.
  7. Fold the pasta through the sauce, coating well, then season with salt and pepper.
  8. Transfer mixture to mini bakers / ramekins and sprinkle over breadcrumbs and extra cheese. Place under grill and bake for 2-3 minutes or until golden on top. Serve immediately.

 

NOTES

  • Where possible use freshly grated cheese rather than pre-shredded. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy
  • You can make this recipe a day or two in advance, all the way up to the addition of breadcrumbs. When you’re ready, add the breadcrumbs, pop in the oven and bake!
  • Looking to pimp out your mac n cheese? Add crispy bacon or shredded chicken for extra texture and protein or add sautéed onion and bell peppers to up your veggie intake.

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A beautiful brunch recipe - bacon and cheese pots

A beautiful brunch recipe - bacon and cheese pots

Sick of cereal? Tired of toast?  Our bacon and cheese pots are the perfect antidote to breakfast blahs. 

These little pots of goodness are halfway between a muffin and a frittata so are light yet satisfying. 

Bake in pretty ramekins to impress your friends and family over brunch, or serve with a salad for a light and tasty lunch. 

You could also cook up a batch on the weekend for a healthy and delicious start to your working week – they’ll keep refrigerated for up to two days.  

Bacon and cheese pots

Preparation time : 15 minutes

Cooking time : 30 minutes

Makes 4

 INGREDIENTS

  • 1 cup self rising flour
  • salt and cracked black pepper
  • 2 tablespoons canola oil
  • 3 eggs, lightly beaten
  • ¼ cup milk
  • 1 rasher bacon, chopped
  • ¾ cup grated cheddar cheese
  • 2 teaspoons chopped chives
  • 1 tablespoon chopped flat leaf parsley
  • 4 cherry tomatoes, halved

METHOD

  1. Preheat oven to 170C / 340F. Lightly grease four ramekins.
  2. Sift the flour into a large bowl, add salt and pepper and set aside.
  3. Place the oil in another bowl with eggs and milk and whisk until combined.
  4. Add the wet ingredients to the flour and when just smooth fold through the bacon, cheese and herbs. Spoon into the ramekins and place cherry tomatoes on top.
  5. Bake for 25-30 minutes or until firm. Remove from oven and serve warm or at room temperature.

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Give thanks...with cookies!

Give thanks...with cookies!

Say hello to the harvest season and give thanks with our simple yet oh so pretty embossed sugar cookies.

Placed in a clear gift bag, nestled in a box or simply tied with string, these cookies make a wonderful gift for friends and neighbours over Thanksgiving.  These cookies are simple enough to bake with your children and make a great 'thank you' for teachers.

harvest cookie recipe

Easy harvest cookie recipe

INGREDIENTS

1 2/3 cups plain flour

4oz / 125g chilled butter, chopped

1/4 cup superfine sugar

1 egg

1 teaspoon vanilla essence (1/2 teaspoon vanilla extract)

HARVEST COOKIE RECIPE

METHOD

Place the flour and butter in the bowl of a food processor. Pulse until the consistency of fine breadcrumbs.

Add the sugar, egg and vanilla and pulse until combined. If the dough seems a little dry add a teaspoon or two of cold water whilst the motor is running.

The dough should come together in a ball. Remove from the food processor and knead on a lightly floured board. When smooth roll into a ball, wrap in plastic and chill for 20 minutes. 

Roll out the dough to approximately 4-5mm thick, then roll over firmly with the embossed rolling pin. Cut out cookies and place on a lined tray. Bake at 180C / 350F for 15 minutes or until light golden. Cool.

harvest cookies

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