Cheesy Macaroni Pots

Cheesy Macaroni Pots
15 Mins
Prep time
25 Mins
Cooking time
Serves 12

What you need

  • 20g butter
  • 3 spring onions, chopped
  • 2 teaspoons thyme leaves
  • 250ml PHILADELPHIA Original Cream For Cooking
  • ½ cup shredded Parmesan cheese
  • 50g blue cheese, crumbled
  • 2 cups penne pasta, cooked and drained
  • 5 slices light rye bread, cut into 1cm cubes
  • 50g butter, extra, melted

How to make it

  1. MELT the butter in a saucepan and saute the onions and thyme for 3 minutes. Add the PHILLY and cheeses and stir until warmed through. Stir through the pasta then spoon into 12 1/2 cup capacity greased ramekins.
  2. TOSS the bread through the butter and divide between the ramekins. Bake in a hot oven 200°C for 12 minutes or until warmed through and topping is crispy. Serve immediately.