Extra Special Macaroni Cheese (with Pancetta and Dolcelatte)
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
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Villa Maria Private Bin Riesling
Fabulous example of the grape variety, honeyed lime notes dominate. A pure and delicate bouquet of ripe citrus-lime and blossom aromas. Beautifully balanced with intense flavours, lovely juicy length and a zesty lime finish. Great on it's own or with light fresh food. Buy this wine if you like: Expressive white wines with distinctive character.
Description
A wonderfully indulgent macaroni cheese, a little more special than your bog standard mac ‘n’ cheese and I think it’s good enough serve at a dinner party as well as a familly treat
Method
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1
Bring a large pan of Salted water to the boil and add dried pasta. Cook for 2 minutes less than the instructions on the packet, drain and leave to one side.
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2
Fry the pancetta in olive oil with the chopped spring onions for 3 – 4 minutes or until pancetta is browned and crisp. Remove from heat when done and leave to one side.
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3
Melt the butter in a large saucepan over a low heat. Add the flour and turn heat up to medium, stirring all the time until you get a paste. Gradually whisk in the milk a little at a time until you get a nice smooth consistency.
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4
Now add the cream, nutmeg and mustard powder to the sauce and stir well. Bring the mixture to the boil then leave to simmer on a low heat, stirring occasionally for 2-3 minutes until it thickens.
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5
Once the sauce has thickened, remove it from the heat and while still hot add 90g of the grated Parmesan and 225g of Dolcelatte, stir the cheese in to give it a chance to melt.
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6
Put the pasta into a large mixing bowl and pour on the sauce. Add the pancetta and onions and mix everything together.
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7
Add the crushed red pepper flakes, the basil and most of the parsley (keep a little parsley back for garnish), add a pinch of salt and a sprinkling of black pepper (or generous grind of black pepper depending on personal taste). Finally, stir this all together and pour into a casserole dish or similar ovenproof dish.
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8
Before putting in the oven, combine the breadcrumbs and a touch of olive oil with your fingers and sprinkle over the top. Sprinkle the rest of the parmesan and the rest of the Dolcelatte in small lumps evenly over the top.
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9
Bake in a pre-heated oven at 200 degrees for about 20 minutes until golden brown. Remove from oven, garnish with the rest of the parsley and enjoy!
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