grown-up cheesy mac
preparation time 20 minutes. cooking time 25 minutes
Ingredients
600g macaroni pasta
100g butter, diced
1/2 cup (75g) flour
6 cups milk
3 cups grated gruyère
1 cup grated provolone or mozzarella
2 cups Bulla Crème Fraîche
3 cups sourdough breadcrumbs
120g pancetta, finely diced
1/3 cup olive oil or melted butter
2 Tbsp thyme leaves
salt & freshly ground pepper
Cooking Directions
- Pre-heat oven to 200°C (180°C fan-forced).
- Cook pasta in a large pot of boiling water until just tender. Drain and set aside.
- Melt butter in a large pot, add flour and stir through. Cook for 1 minute before adding milk whilst whisking. Continue cooking until mixture just boils and thickens.
- Stir in both cheeses and Bulla Crème Fraîche, mixing until smooth. Add pasta, mixing well and season to taste. Spoon between 16×1 cup capacity pie dishes.
- Combine sourdough breadcrumbs with pancetta, oil and thyme. Season well.
- Sprinkle breadcrumb mixture over pasta and bake for 12 minutes until golden and oozey. Serve immediately.
Ingredients
600g macaroni pasta
100g butter, diced
1/2 cup (75g) flour
6 cups milk
3 cups grated gruyère
1 cup grated provolone or mozzarella
2 cups Bulla Crème Fraîche
3 cups sourdough breadcrumbs
120g pancetta, finely diced
1/3 cup olive oil or melted butter
2 Tbsp thyme leaves
salt & freshly ground pepper