Celeriac Mac & Cheese
If you're looking for a last minute idea for a home-cooked meal for the people you love, this celeriac mac and cheese is the perfect savoury dinner that can be plated up for a family or for two, and the leftovers are delicious too.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
250 g Celeriac
1 tbsp olive oil
salt & pepper
250 g grated cheese (we used a mix of cheddar, red Leicester and gruyere)
1 tsp garlic powder
1 tsp smoked paprika
200 ml milk of choice
150 g Macaroni pasta
Recipe:
Preheat the oven to 200C/180c fan/6 gas mark. Peel and cut the celeriac into small chunks. Add to a large baking dish, drizzle with olive oil and season with a pinch of both salt and pepper. Roast for 20-25 minutes, or until tender and lightly caramelised.
In the meantime, cook the pasta in salted boiling water for 10 minutes until al dente (or following packaging instructions). Keep 300 ml of pasta water, then drain the rest and set aside.
In a blender, add the roasted celeriac (it should still be warm), half of the grated cheese, garlic powder, paprika, milk and the pasta water you saved. Blend until smooth and season to taste.
Pour the cheesy celeriac mixture over the pasta and mix to coat.
Spread half of the pasta into a baking dish, top with the remaining greeted cheese and top with more pasta. Bake for 20 minutes, or until piping hot and deliciously golden.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
