Macaroni & Cheese

This is incredibly easy to make as long as you have everything prepared and set aside before you start. Once you start on the sauce it goes pretty fast, so you want to have it all ready. My family loves this.

Ingredients

  • 500 g macaroni, fusilli, penne or shell pasta
  • 600 g cheddar cheese (use a block, which will melt better than pre-grated)
  • 120 g butter
  • 55 g self-raising flour
  • 5 g salt (1 teaspoon – do not skip)
  • 500 mls whole milk

Method

First boil the pasta in a large pot until cooked, drain it and set it aside. You can use the same pot for the sauce – so set it aside after you empty the pasta.

Preheat oven to 180 degrees Celsius.

Measure the rest of your ingredients before starting to make your sauce. If you have a food processor, grate your cheese using the grater attachment. Set this aside. Measure out the flour, salt and milk. Set them aside next to the hob.

Over medium to high heat, melt the butter. Then add the flour and stir briskly for up to one minute. It will get thick and bubbly as you continue to stir. Quickly add the milk and stir for at least two minutes. This will thicken and start looking like the right consistency for the sauce. Add the salt and turn off the heat, stirring all the while. Add most of the cheese, leaving some leftover to sprinkle on top. Stir in the cheese until it is melted and smooth. Add the pasta back into the large pot with the sauce and stir until combined.

Using a spatula, pour the mac & cheese into an ungreased 9x13 baking dish. Be sure to get all the cheese sauce. Sprinkle the remaining grated cheese over the top. Bake for 20-25 minutes.

Serve right away. Can be reheated as leftovers but cannot be prepared a day ahead of baking.

Serves 8 side-dish portions

Baked Yam Casserole

This is a pretty forgiving recipe, so it's okay if the measurements aren't precise.

Ingredients

  • 12 yams
  • 225 g (1 can) pineapple, drained and chopped
  • 55 g candied ginger, minced
  • 35 g butter, sliced in small pieces
  • 60 g light muscovado sugar
  • 65 g pecans, chopped

Method

With a fork, poke holes in the yams an bake in oven until done (about 45-60 minutes). Remove yams from skin and place them in a 9x13 baking dish.

In the dish, mash the yams with a fork. Mix in the chopped ginger, the butter and the drained, crushed pineapple. Sprinkle the top with brown sugar and pecans.

Bake at 160 for 30 minutes, or at 180 if your oven doesn’t have a fan.

Serves 10-12 side-dish portions

Tuna Casserole

This is a very forgiving recipe, and you'll find that you can experiment with it.

For example, you may like a certain type of vegetable more than another, so use whatever you like.

Ingredients

  • 500 g macaroni, fusilli, penne or shell pasta
  • 225 g frozen mixed vegetables, cooked or simply defrosted
  • 30 g butter
  • 1 small onion, chopped (optional)
  • 2 cans (400 g each) cream of mushroom or cream of chicken soup
  • 2 cans (145 g each) tuna, drained
  • 200 g cheddar cheese, grated
  • 100 mls whole milk
  • Salt and pepper (to taste)
  • 100 g cheese & onion crisps, crushed (alternatives: breadcrumbs, panko, or french fried onions)

Method

Boil the pasta until cooked and set aside.

Preheat the oven to 180 degrees Celsius.

In a large pot on the hob, melt the butter over medium-high heat. If you have chosen to use a chopped onion, add it to the butter and cook for one minute. This can certainly be made without it, but this is the type of recipe you can experiment with. You might even like to add minced garlic or garlic powder, onion powder or Italian Seasoning. Those are all also options.

Add the two cans of soup and milk, then stir. Add the drained tuna and vegetables and stir until combined. If you want to add salt and pepper, mix those in before baking.

Pour your tuna casserole into a 9x13 baking dish and cover with grated cheddar cheese. Place the tray in the middle or bottom of the oven (but not directly underneath the heat) and bake for 20 minutes until the topping has browned.

Serves 6-8 main course servings

Broccoli Casserole



Ingredients

  • 1 450-g bag frozen broccoli (thawed) or 1 large fresh head (chopped)
  • 1 can (400 g) cream of mushroom soup
  • 2 beaten eggs
  • 115 g mayonnaise
  • 300 g grated cheddar cheese
  • Breadcrumbs for top (optional)

Method


Preheat the oven to 180 degrees Celsius. In a large bowl, mix together the soup, eggs and mayo. Add the broccoli pieces and 2/3 of the grated cheddar cheese and combine.

Pour into a 9x13 baking dish and cover with the remaining grated cheese. Option to top with breadcrumbs. Bake for 30 minutes. Serve hot.

Serves 8 side-dish portions

Green Bean Casserole

Ingredients
1 can (400 g) cream of Mushroom Soup
120 mls whole milk
5 mls soy sauce (1 teaspoon)
Salt and pepper to taste
400 g frozen green beans, thawed
100 g cheese & onion crisps, crushed (alternatives: breadcrumbs, panko, or french fried onions)


Method


In a large bowl, stir the soup, milk, soy sauce, and salt & pepper (if desired). Add the beans and stir again until combined. Sprinkle with your crunchy topper. Bake at 180 degrees Celsius for 25 minutes or until the bean mixture is hot and bubbling. Be sure the tray is in the middle or bottom of the oven, but not directly underneath the heat.

Serves 6-8 side-dish portions