Macaroni Cheese with Eggs
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Recipe serves 6
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Preparation Time
10 min
- Cooking Time
30 min
Ingredients
- 2 pints Bechamel
- 500g macaroni
- 2 handfuls of grated Cheddar
- 1 Knorr Vegetable Stock Pot
- 6–8 eggs
- Parsley to garnish
- Knorr Aromat Seasoning
Method
- Soft boil one egg per person so they’re still runny inside. The eggs can be prepared in advance then simply reheated at the end. Carefully remove them from their shells.
- Bring a large pan of water for the pasta to a rapid boil. Dissolve a Knorr Vegetable Stock Pot into it to season the water. Add a little olive oil to stop the macaroni sticking.
- While the pasta is cooking, make a bechamel sauce. Melt in the grated cheese. I use mature farmhouse Cheddar because I like its punch. You can use different cheese to flavour the Bechamel. How much you add is up to you. Some like it more cheesy than others.
- With 2 minutes left to go, put the soft-boiled eggs into a small pan of simmering water to reheat them.
- Drain the macaroni. Season it with Knorr Aromat. Put it back in the pan, then mix the pasta and cheese sauce together. Transfer to a serving dish and top with the soft-boiled eggs. Drizzle a little olive oil over each egg and season with some sea salt and a grind of black pepper. Garnish with parsley.
