This is our Twintastico Twist on the classic Mac & Cheese. It’s creamy, it’s dreamy and you guessed it, it’s cheesy and it’s the best.The ultimate comfort food - perfectly cooked pasta in a rich, velvety cheese sauce,with a light, crunchy topping.
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
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Ingredients
mixed leaf salad 200 g
olive oil 1 tbsp
breadcrumbs 200 g
unsalted butter 125 g
plain flour 3 tbsp
whole milk 800 ml
double cream 200 ml
nutmeg pinch
Dijon mustard 1 tbsp
mature cheddar 500 g (grated)
mozzarella cheese ball 300 g (torn)
Parmesan 200 g (grated)
macaroni pasta 400 g
Method
Preheat the oven to 1800°C/160°C fan/gas mark 5. Lightly oil or butter a baking dish. Coarsely grate the cheddar and Parmigiano Reggiano. Tear the mozzarella into small pieces.
Cook the macaroni pasta in boiling salted water until al dente.
Meanwhile, make the sauce. Melt the butter in a large wide pot on a medium-low heat. Sprinkle in the flour and cook for a few minutes, until light golden brown.
Gradually pour in the whole milk and double cream, whisking constantly to incorporate and make a white sauce. Bring the sauce to the boil and simmer for 3 minutes until you have a thick sauce. Season with salt and black pepper and add the Dijon mustard and mix well. Remove from the heat. Add a pinch of nutmeg.
Sprinkle in the cheddar, mozzarella and 2/3 of the Parmigiano Reggiano. Whisk until the cheeses are melted.
Drain the macaroni and add to the pot with the cheese sauce and stir well to coat. Transfer the sauce to the baking dish.
Sprinkle the breadcrumbs over the top with the remaining Parmigiano Reggiano. Bake in the oven until golden and bubbling, around 15-20 minutes.
Leave to cool for 5 minutes before serving with the mixed leaf salad. Buon Appetito!
