• Leila decided to give her mac ‘n cheese dish a contemporary twist, and says, “This Macdaddy Mac & Cheese version is a fresh take on a classic and incorporates modern elements while keeping traditional tastes in mind.” 

    Leila's Macdaddy Mac & Cheese

    Ingredients

    • 200g baby Rosa tomatoes
    • 1 red onion, sliced
    • 30ml (2 tbsp) balsamic vinegar
    • 3 sprigs of fresh thyme
    • 30ml (2 tbsp) olive oil
    • salt and freshly ground black pepper, to taste
    • 150g pancetta
    • 400g rigatone pasta
    • Mustard cheese sauce

    • 20g (2 tbsp) butter
    • 30ml (2 tbsp) cake flour
    • 500ml (2 cups) milk
    • 45ml (3 tbsp) whole-grain
    • Dijon mustard
    • 60ml (¼ cup) grated Parmesan,
    • plus extra for sprinkling
    • 60ml (¼ cup) mascarpone

    Instructions

    1

    Preheat the oven to 200°C. Combine the tomatoes, onion, balsamic vinegar, thyme, olive oil and seasoning, and place on a baking tray. Bake until the tomatoes and onions have softened, about 15 – 20 minutes. Remove from the oven and set aside.

    2

    Place the pancetta on a baking tray and grill until crisp, about 6 – 8 minutes. Remove from the oven and set aside.

    3

    Bring a large pot of salted water to a boil, cook the pasta according to packet instructions, drain and set aside.

    4

    For the mustard cheese sauce, melt the butter in a medium saucepan. Add the flour and whisk to form a roux. Gradually add the milk to the roux, whisking continuously. Bring to a boil then reduce the heat to a simmer, whisking until the mixture thickens.

    5

    Add the mustard, Parmesan and mascarpone to the sauce and season well.

    6

    Combine the pasta, cheese sauce, broken pieces of pancetta, roast tomatoes and onions, and mix well.

    7

    Spoon the mixture into a baking dish and scatter with the remaining Parmesan. Bake until golden and bubbling, about 15 minutes.

    ×
    Exit mobile version