Posh Mac n Cheese
Macaroni cheese...with a twist!
- 400g macaroni
- 100g pancetta
- 1 leek
- 40g unsalted butter
- 40g plain flour
- 500ml milk
- 200g Dolcelatte cheese
- 150g Pecorino cheese
- 75g breadcrumbs
- Salt and pepper
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preheat the oven to 200 degrees C.
Cook the macaroni in a large pan of salted water. A minute before the recommended cooking time ends, drain the pasta and put to one side.
While the pasta is cooking, fry the pancetta and leeks in a frying pan until the pancetta is crisp and the leeks are soft. Set aside.
For the sauce, melt the butter in a medium pan, then sift in the flour when melted. Whisk to create a roux, and cook for 30 seconds to a minute until golden. Slowly whisk in the milk, adding a little at a time, and once combined, bring to the boil and cook for one minute.
Remove the pan from the heat, and add all of the Dolcelatte and half of the Pecorino. Stir until combined, then season to taste with salt and pepper.
In a shallow casserole dish, combine the sauce, the leeks and pancetta and the pasta. Mix well to combine.
In a separate bowl, combine the breadcrumbs and the remaining Pecorino. Scatter across the top of the casserole dish.
Bake for 25 minutes, until the dish is hot through and the topping is golden.
You don't have to use pancetta, leeks and Dolcelatte - try different combinations such as alternative meats, cheeses, sundried tomatoes and more.
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