rosemary and speck mac and cheese
- 2 cups (280g) macaroni
- 1 tablespoon extra virgin olive oil
- 200g speck, rind removed and chopped
- 1 cup (250ml) milk
- 1 cup (240g) mascarpone
- sea salt and cracked black pepper
- 1 cup (120g) grated cheddar
- 1 tablespoon rosemary leaves
- Preheat oven to 220°C (425°F). Cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain and set aside.
- Heat the oil in a large saucepan over high heat. Add the speck and cook, stirring, for 2–3 minutes or until crisp. Remove and set aside.
- Place the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high heat. Bring to a simmer, stirring occasionally, to warm through.
- Place the mixture in a 1.5-litre-capacity ovenproof dish. Top with the speck, rosemary, pepper and remaining cheddar, and cook for 10 minutes or until golden. Sprinkle with pepper to serve. Serves 4.
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