Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large oven proof dish combine the red pepper paste, garlic, Italian mixed herbs, cream cheese, stock and macaroni.
Step 2
Mix together really well and then cover with foil.
Step 3
Pop into the oven on 200c for 20 minutes.
Step 4
Take the foil off and give it a mix half way through.
Step 5
Then add on the cheese and pop it back in the oven until the cheese has melted and the pasta is cooked.
Step 6
Serve and enjoy.
For
4
M
I
180
g
Roasted red pepper paste
4
tspn
Garlic paste
1
tbsp
Italian mixed herbs
100
g
Cream cheese
1
ltr
Chicken stock
300
g
Dried macaroni pasta
60
g
Cheddar
60
g
Red Leicester
Fresh parsley to garnish
+ Add all to shopping list
Per Serving
Calories
508kcal
Protein
19.7g
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Chloe T
6 months ago
What kind of red pepper paste do you use please? When I search online it only shows Gochujang paste. Thanks in advance
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Hollie
6 months ago
I use the roasted red pepper paste from marks and Spencers, I’ve had it from Sainsburys too. Red pepper pesto works really well too ☺️
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Chloe T
6 months ago
Perfect, thank you. I'll keep an eye out for it next time I'm in there! 😊
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Hanna J
7 months ago
How much is 1 jar of the paste? It can be big and small. Please always tell the exact amount, and not "2 steaks " like in another recipe, it's too unclear. Even if this recipe has for example 100 grams of pepper paste, l can still adjust it a little bit. But l cannot guess how much a jar is. Depends on the brand and where you buy it :)
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Hollie
7 months ago
Hi Hanna, you’re absolutely right! I’ll get that amended now. The jars I’ve used previously were both 180g. Sorry about that.
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Reply
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Hanna J
7 months ago
Ok thanks :) we have big 650 g jars of Red pepper paste in the international food aisle in my supermarket. They last a long time in the fridge but l do portion it out and freeze sometimes too.
Like
Reply
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Hollie
7 months ago
Oh amazing! I’ll have to keep an eye out for these. Thank you ☺️
Like
Reply
Cancel
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large oven proof dish combine the red pepper paste, garlic, Italian mixed herbs, cream cheese, stock and macaroni.
Step 2
Mix together really well and then cover with foil.
Step 3
Pop into the oven on 200c for 20 minutes.
Step 4
Take the foil off and give it a mix half way through.
Step 5
Then add on the cheese and pop it back in the oven until the cheese has melted and the pasta is cooked.
Step 6
Serve and enjoy.
For
4
M
I
180
g
Roasted red pepper paste
4
tspn
Garlic paste
1
tbsp
Italian mixed herbs
100
g
Cream cheese
1
ltr
Chicken stock
300
g
Dried macaroni pasta
60
g
Cheddar
60
g
Red Leicester
Fresh parsley to garnish
+ Add all to shopping list
Per Serving
Calories
508kcal
Protein
19.7g
Cancel
Chloe T
6 months ago
What kind of red pepper paste do you use please? When I search online it only shows Gochujang paste. Thanks in advance
Like
Reply
Cancel
Hollie
6 months ago
I use the roasted red pepper paste from marks and Spencers, I’ve had it from Sainsburys too. Red pepper pesto works really well too ☺️
Like
Reply
Cancel
Chloe T
6 months ago
Perfect, thank you. I'll keep an eye out for it next time I'm in there! 😊
Like
Reply
Cancel
Hanna J
7 months ago
How much is 1 jar of the paste? It can be big and small. Please always tell the exact amount, and not "2 steaks " like in another recipe, it's too unclear. Even if this recipe has for example 100 grams of pepper paste, l can still adjust it a little bit. But l cannot guess how much a jar is. Depends on the brand and where you buy it :)
Like
Reply
Cancel
Hollie
7 months ago
Hi Hanna, you’re absolutely right! I’ll get that amended now. The jars I’ve used previously were both 180g. Sorry about that.
Like
Reply
Cancel
Hanna J
7 months ago
Ok thanks :) we have big 650 g jars of Red pepper paste in the international food aisle in my supermarket. They last a long time in the fridge but l do portion it out and freeze sometimes too.
Like
Reply
Cancel
Hollie
7 months ago
Oh amazing! I’ll have to keep an eye out for these. Thank you ☺️
Like
Reply
Cancel
