Creamy Macaroni Cheese with Dubliner Cheese – ad

AuthorDebbieCategory, DifficultyBeginner

Rich, savoury and sweet Dubliner Vintage cheese is the star of this ever-popular family comfort food. The mascarpone give a creaminess but it’s the Dubliner that gives this easy to prepare dish a wonderful deep, rich flavour.

Out take on this classic adds layers of flavour with tomatoes, garlic and balsamic vinegar, along with a wonderful crispy top that will have the kids and adults alike fighting for second portions.

Saucepan Kids create homemade creamy macaroni cheese with Dubliner Cheese
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 150g Dubliner Vintage cheese (or other Dubliner varieties to your taste)
 Punnet of baby plum (or other small tomatoes)
 2 cloves of garlic (unpeeled)
 1tsp dried oregano
 Balsamic vinegar
 1tsp Dijon mustard
 250g mascarpone cheese
 Olive oil
 Salt and pepper
 500g macaroni pasta
1

Pre-heat oven to 180c fan (190 non-fan)

2
3

Crush the garlic with the palm of your hand, leaving the skin on, and place in a large oven-proof roasting dish

4

Place the tomatoes in the dish with the garlic, drizzle with the olive oil, balsamic vinegar and sprinkle over the oregano and a pinch of salt and pepper

5

Mix to make sure all the tomatoes are covered and place in the pre-heated oven for 15 minutes

6

Whilst the tomatoes are in the oven, cook the macaroni pasta according to the cooking instructions on the packet less about 1 minute

7

In the meantime, grate the Dubliner cheese

8

Once the pasta is cooked, drain, reserving some of the cooking water

9

Add the mascarpone, all but a small handful of the grated Dubliner cheese and mustard to the pasta and mix around to melt the cheeses

10

Add some of the reserved pasta cooking water to help melt the cheese and make a silky sauce

11

When the tomatoes are ready, remove the dish from the oven, take the garlic cloves out of their skin (discarding the skin) and crush the garlic with a fork

12

Tip the tomatoes and crushed garlic into the pasta and cheese and stir to incorporate

13

Pour the mixture back into the oven-proof dish the tomatoes were in, even out and then sprinkle the remaining cheese on top

14

Put the dish back in the oven and cook for about 20 minutes until the top is a nice golden brown.

15

Serve with a salad and enjoy!

We use mascarpone for creaminess however you could make a roux (flour, butter and milk sauce) but that can be too much hassle for a busy family and the mascarpone provides a great shortcut.

Disclosure - This recipe was created by Saucepan Kids and was #sponsored by Dubliner Cheese.

Ingredients

 150g Dubliner Vintage cheese (or other Dubliner varieties to your taste)
 Punnet of baby plum (or other small tomatoes)
 2 cloves of garlic (unpeeled)
 1tsp dried oregano
 Balsamic vinegar
 1tsp Dijon mustard
 250g mascarpone cheese
 Olive oil
 Salt and pepper
 500g macaroni pasta

Directions

1

Pre-heat oven to 180c fan (190 non-fan)

2
3

Crush the garlic with the palm of your hand, leaving the skin on, and place in a large oven-proof roasting dish

4

Place the tomatoes in the dish with the garlic, drizzle with the olive oil, balsamic vinegar and sprinkle over the oregano and a pinch of salt and pepper

5

Mix to make sure all the tomatoes are covered and place in the pre-heated oven for 15 minutes

6

Whilst the tomatoes are in the oven, cook the macaroni pasta according to the cooking instructions on the packet less about 1 minute

7

In the meantime, grate the Dubliner cheese

8

Once the pasta is cooked, drain, reserving some of the cooking water

9

Add the mascarpone, all but a small handful of the grated Dubliner cheese and mustard to the pasta and mix around to melt the cheeses

10

Add some of the reserved pasta cooking water to help melt the cheese and make a silky sauce

11

When the tomatoes are ready, remove the dish from the oven, take the garlic cloves out of their skin (discarding the skin) and crush the garlic with a fork

12

Tip the tomatoes and crushed garlic into the pasta and cheese and stir to incorporate

13

Pour the mixture back into the oven-proof dish the tomatoes were in, even out and then sprinkle the remaining cheese on top

14

Put the dish back in the oven and cook for about 20 minutes until the top is a nice golden brown.

15

Serve with a salad and enjoy!

Creamy Macaroni Cheese with Dubliner Cheese – ad

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