Mac and Cheese Wedges with and Red Cabbage Coleslaw
Ingredients (Serves 4)
120 g macaroni or dried pasta tubes
20 g butter
4 spring onions or 1 small
onion, finely chopped 4 eggs
2 tbs milk
150 g mature Cheddar cheese, grated
Salt and black pepper Cherry tomatoes and
cucumber, to serve Basil leaves, to garnish
Coleslaw:
¼ small red cabbage, finely shredded
1 carrot, grated
2 spring onions, finely
chopped
2 tbs mayonnaise
2 tbs natural yoghurt
Cook the pasta in lightly salted boiling water for 10-12 minutes, until tender. Drain and rinse with cold water to cool quickly. Meanwhile, melt the butter in a non-stick frying-pan (approx. 25 cm) and gently cook the spring onions or onion for 3-4 minutes, stirring often. Remove from the heat and add the pasta, mixing well.
2 Beat the eggs and milk together and stir in most of the cheese. Season. Pour into the frying-pan and sprinkle the remaining cheese on top. Cook over a low heat for 4-5 minutes, without stirring, to set the base. Then pre-heat the grill to medium-high.
3 Put the frying-pan under the grill and cook for 4-5 minutes until the surface is set and golden brown. Cool for 10 minutes or cool completely.
4 For the coleslaw, combine the cabbage, carrot, spring onions, mayonnaise and yoghurt. Season. Serve with the mac and cheese wedges, with cherry tomatoes and cucumber on the side. Garnish with basil.