Could there be anything more comforting than soft pasta surrounded by a cheesy sauce and topped with crunchy croutons?
This recipe isn't any more difficult to make than a simple pasta sauce one, so don't worry, but do leave yourself plenty of time; you want that topping to be crunchy not soggy.
I find a macaroni and cheese (M&C) that's purely pasta and cheese a little too much, so I tend to add in some sauteed vegetables. Today it was onions and mushrooms, but peppers would also work really well.
Make sure when preparing the pasta that it's slightly under cooked, around one or two minutes less than the recommended time.
When making the cheese sauce just stick with it; if you stop stirring it and leave the sauce then it might get a little lumpy
   |
I used a smoked cheese in this version but any strong flavoured cheese would work equally well, be it a blue cheese or even just a mature cheddar.
To create the crunchy topping I baked some seasoned slices of white bread in the oven.
There's no need to use breadcrumbs, pieces around the size of a dice work perfectly.
Just to amp up the cheese factor I popped a few mozzarella pearls on top of the dish just before I put it into the oven.
RECIPE
Serves 4 as a main or 8 as a side
Ingredients
2 slices white bread
1 tbsp olive oil
2 tbsps butter
350g short pasta (you don't have to use macaroni!)
1 tsp chopped garlic; around 1 clove
1 tsp whole grain mustard
3 tbsps plain flour
500ml semi skimmed milk
150g mature cheddar
50g smoked cheese or strong cheese
50g mozzarella pearls
150g mushrooms
Half an onion
Method:
Heat the oven to 200C.
Spread the bread over a baking sheet and drizzle with the olive oil. Season and bake for around 6 minutes.
Saute the fillings in a separate pan, the mushroom and onions took around 8 minutes.
Boil the pasta for 2 minutes less than you usually would. Once cooked drain and set aside.
Meanwhile melt the butter in a large pan. Add the mustard and garlic and cook for one minute. Stir in the flour until the mixture resembles bread crumbs. Gradually whisk in the milk until you have a lump free (or as close as you can get to lump free!) sauce. This may require some elbow grease!
Simmer for 5 minutes or until the sauce is nicely thick and take off the heat.
Stir in the mushroom mixture, all the cheddar and half the smoked cheese.
Tip in the pasta and stir until thoroughly combined.
Pour this gooey deliciousness into an oven proof dish, taking care to resist eating the whole lot.
Top the pasta with the croutons, remaining smoked cheese and mozzarella pearls.
Bake in the oven for around 30 minutes or until crunchy.
Serve to guests as soon as possible and enjoy. What fillings do you use in your macaroni and cheese?
Let me know!
No comments