Royal Mac and Cheese

Ingredients

• 1.5 tbsp Large pasta shells
• 1 Bouillon cube
• Salt (For pasta water; add a healthy pinch.)
• 1 Sweet pepper (Small; about 3.5 oz / 100 g.)
• 3 cloves Garlic
• 0.25 Yellow onion (About 1.5 oz / 40 g.)
• 1 sprig Cilantro
• 2 tsp Ground coriander (Coriander powder.)
• 1 tsp Salt (For seasoning paste; to taste.)
• 120 ml Heavy cream
• 1 tbsp Butter (Cold.)
• 75 g Gouda cheese (Shredded; soft cheese.)
• 75 g Cheddar cheese (Shredded; sharp cheese.)
• 25 g Parmesan cheese (Grated; loud cheese.)
• Black pepper (For topping.)

Steps

1. 1

   In a food processor, combine the sweet pepper, garlic, yellow onion, cilantro, and ground coriander. Blitz until smooth and uniform.

2. 2

   Add the 1 teaspoon of salt to the seasoning paste and taste it.

3. 3

   Bring a large pot of water to a boil. Add the bouillon cube and a healthy pinch of salt.

4. 4

   Add the pasta shells to the boiling water and cook until al dente.

5. 5

   While the pasta cooks, warm the cream in a medium pot over low heat until steaming but not boiling.

6. 6

   Slowly whisk the cold butter into the warm cream until it melts.

7. 7

   Add the Gouda, cheddar, and Parmesan in small batches, stirring until the sauce is smooth. Keep it over the lowest heat.

8. 8

   Before draining the pasta, reserve ½ cup (120 ml) of the cooking water. Drain the pasta.

9. 9

   Return the pasta to its pot. Add 1½ tablespoons of the seasoning paste and toss until every shell is coated.

10. 10

    Pour in the cheese sauce and fold to combine. Add a splash of reserved pasta water if the sauce needs loosening.

11. 11

    Top with black pepper and serve hot.

Notes

The seasoning paste makes extra; use 1½ tablespoons for the pasta. The source gives no measured amount for the pasta-water salt or black pepper, and only says to add a splash of reserved pasta water as needed.

Nutrition per serving

• main
• pasta
• comfort food
• vegetarian
• stovetop
• cheesy