A posh version of Macaroni Cheese from ” Easy” by Bill Granger.
Ingredients
- 300 g dried rigatoni or penne
- 2 tsps light olive oil
- 200 g pancetta cubed
- 1 small onion peeled and finely chopped
- 50 g butter plus extra for greasing
- 50 g plain flour
- 580 ml milk
- 250 g Taleggio cheese rind removed
- 1 1/2 tbsps roughly chopped thyme
Servings:
Instructions
- Preheat the oven to 210 C, Gas Mark 6. Cook the pasta in a large saucepan of boiling water for 8-10 minutes or according to packet instructions, until al dente. Drain and refresh.
- Meanwhile place a large non stick frying pan over a medium high heat. Add the oil and fry the pancetta for 4-5 minutes, stirring often, until browned.
- Add the onion and cook for a further 5-6 minutes, stirring often, until softened.
- Add the butter to the pan and when it has melted stir in the flour and cook for 30 seconds. Gradually stir in the milk and bring to a gentle simmer. Cook for 5 minutes, stirring, until thickened.
- Cut the cheese into small cubes and stir two thirds into the sauce. As soon as the cheese has melted remove the pan from the heat, add 1 tbsp thyme leaves and season to taste with sea salt and freshly ground black pepper.
- Add the cooked pasta to the sauce and stir well. Transfer to a buttered ovenproof dish and dot the remaining cheese on top.
- Bake for 20-25 minutes or until golden brown and bubbling. Sprinkle with the remaining thyme to serve.
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