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Cheesy macaroni pots

Serves   12
Prep time: 15 mins
Cooking time: 20 mins

Yummy mini macaroni cheese pots - perfect for a quick meal or snack.





  • 20g Pams butter
  • 3 Fresh Express spring onions, chopped
  • 2 teaspoons Nature Fare Fresh Herbs 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 (optional topping)
  • 50g Pams butter, extra, melted (optional topping)


  1. Melt the butter in a saucepan and sauté the onions and thyme for 3 minutes.
  2. Add the Philadelphia Original Cream for cooking and cheeses and stir until warmed through.
  3. Stir in the pasta then spoon into 12 1/2 cup capacity greased small serving bowls.
  4. If adding the bread topping: Toss the bread through the melted butter and divide between the bowls, placing on top of the pasta mixture.
  5. Bake in a hot oven 200°C for 12 minutes or until warmed through and topping is crispy.
  6. Serve immediately.

Wine suggestion: Pinot Noir