Potato Macaroni Cheese

Cook Time 40 minutes

Servings 4

Ingredients

1 tbsp olive oil

10-20g salted butter

1 onion, finely chopped

1 clove garlic, chopped

2 desiree potatoes, cut into 1 cm dice

1.5-2L vegetable stock

400g macaroni

500g cheese of your choice, grated (I like a mixture of mozzarella, parmesan, provolone)

Pinch nutmeg

Salt and pepper

Method

Melt the butter and oil in a sauté pan over a medium heat and add the onion and garlic. Sauté until soft with little colour. Add the potatoes, salt, pepper and nutmeg and coat in the onion mixture, then cover with 500ml of the hot stock. Place the lid on and simmer until the potatoes are soft. Use a slotted spoon to add half of the potato mixture into a blender and blend until smooth. Return to the sauté pan with the remaining liquid and potatoes and mix through.

Add another remaining stock and bring the potato mixture to boil (add more stock if needed). Add the pasta and stir through. Cook for 15 - 20 minutes, stirring regularly until al dente. Remove from the heat and add 3/4 of the cheese. Fold through.

Preheat the grill element in the oven. Sprinkle over the rest of the cheese. Place pan in the oven and cook under the grill for about 5 minutes until golden.