Food

EAT the WEEK

Buttermilk Mac ‘N’ Cheese

PREP + COOK TIME 15 MINUTES SERVES 4

 250g macaroni pasta
 1¼ cups sour cream
 1½ cups buttermilk
 ½ teaspoon ground nutmeg
 2½ cups pizza cheese
 ½ cup panko breadcrumbs
 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme

1 Cook pasta in a large saucepan of boiling water until tender; drain.

2 Heat sour cream and buttermilk in a large saucepan over low heat; stir in nutmeg and about three-quarters of the cheese, stir until smooth. Season.

3 Preheat grill.

4 Meanwhile, combine remaining cheese, breadcrumbs and thyme in a small bowl. Stir pasta into hot cheese sauce; spoon into a greased 2-litre ovenproof dish. Sprinkle with breadcrumb mixture.

5 Grill for 2 minutes or until lightly browned on top.

PER SERVE Energy 798kcal, 3343kj • Protein 35.6g • Total Fat 49g • Saturated Fat 30g • Carbohydrate 50g • Fibre 3.6g • Sodium 713mg • Sugar 8.3g

TIP

Pizza cheese is a combination of cheeses that provides flavour and stretch. You can use regular Cheddar or Edam.

Salmon with Walnut Pesto & Parsnip Chips

PREP + COOK TIME 20 MINUTES SERVES 4

 3 small parsnips
 2 tablespoons olive oil
 4 x 200g salmon fillets, skin on
 1 lemon, halved crossways
 1 tablespoon torn fresh flat-leaf parsley leaves
 2 cups trimmed watercress

WALNUT PESTO

 2 cloves garlic, quartered
 1 cup roasted walnuts
    

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