Forget the béchamel sauce – macaroni cheese couldn’t be simpler using PHILADELPHIA Cream for Cooking. Adding peas gives this old favourite a green twist. For some extra greens, serve with a crisp salad.
250ml PHILADELPHIA Cream For Cooking, a cream alternative
1/2 cup (60g) grated cheddar cheese
1 cup (80g) grated parmesan cheese
100g organic ham, cut into short strips
1 cup frozen peas
1/2 cup dried breadcrumbs
10g butter, plus extra for greasing baking dish
Preheat the oven to 190ºC. Grease a 2-litre ovenproof baking dish.
Cook the macaroni according to the instructions on the packet. Drain and return to the saucepan. Add the PHILADELPHIA Cream For Cooking, cheddar, half of the parmesan, ham and peas and stir through until cheese has melted and ingredients are well combined.
Pour into the baking dish. Scatter with the remaining parmesan, then the breadcrumbs, and dot with butter. Bake for 15 minutes, or until golden.