Recipes

Macaroni Cheese Bake

Classic pasta with a chili-flaked difference

1 dessert spoon finely grated parmesan
1 teaspoon English mustard
180g mixed cheeses, grated e.g. mozzarella, mature cheddar, red Leicester, emmental
20g Clover
250g macaroni pasta
30g toasted white breadcrumbs
40g Clover for topping
40g plain flour
550ml cold whole milk
75g pancetta or dry cure streaky smoked bacon
large pinch dried chili flakes
pinch salt

Pre-heat the oven to 190°C, fan 175°C, gas mark 5. Cook the macaroni pasta in a large pan of boiling salted water for exactly eight minutes. Drain and cool in cold running water. Leave aside until ready to assemble.

While the pasta cooks, melt the Clover in a medium saucepan and add the flour. Cook on a low heat, stirring continuously for two minutes, and then remove from the heat and whisk in the cold milk. Then bring to a gentle simmer for one minute. Remove from the heat once more and add the grated cheeses, mustard and some salt to taste. Stir in the cooked macaroni pasta and spoon into a Clover-greased two litre oval ceramic oven-proof dish.

For the topping, melt half the Clover in a frying pan and cook the pancetta or bacon for five minutes, until it starts to turn golden. Remove from the heat and sprinkle over the chili. Scatter the pancetta and chili mix over the macaroni, then mix the breadcrumbs with the parmesan, remaining Clover and 2 teaspoons water and crumble over the top of the macaroni. Bake in the oven for 20 minutes until golden.

  • Serves: 4
  • Preparation time: 20 mins
  • Cooking time: 40 mins

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