Cheddar and Parmesan create an intensely savoury sauce for this classic dish
The Michelin-starred chef behind Murano and Cafe Murano in London and Hartnett Holder & Co at Lime Wood hotel in Hampshire shares recipes from her beloved Italian cuisine – dishes passed down from her mother’s family – as well as other delicious favourites for easy dinners and celebratory feasts.
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Use this as a blueprint recipe: it can be tarted up with fried bacon or sage, or even fried onions, in lieu of the rosemary and panko breadcrumbs suggested here.
Overview
Prep time
10 mins
Cook time
45 mins
Serves
4
-6
Ingredients
- 250g macaroni
- 50g butter
- 50g plain flour
- 650ml milk
- 275g Cheddar, grated
- 50g Parmesan, grated
- 50g panko breadcrumbs
- Pinch of chopped rosemary leaves
Method
Step
Preheat the oven to 190C/170C fan/gas mark 5.
Step
Cook 250g macaroni in a large saucepan of boiling salted water for 8-10 minutes or as per the packet instructions. Drain well and set aside.
Step
Meanwhile, melt 50g butter in a large saucepan and whisk in 50g plain flour.
Step
Cook for 1-2 minutes, then gradually whisk in 650ml milk.
Step
Simmer for about 10 minutes, whisking occasionally, until it is a smooth, white sauce.
Step
Add 250g grated Cheddar and 40g grated Parmesan and whisk again. Season and turn off the heat.
Step
Add the macaroni to the sauce and mix well. Transfer to a 26x20cm ovenproof dish.
Step
Mix 50g panko breadcrumbs with the remaining 25g grated Cheddar and 10g grated Parmesan, then sprinkle this on top along with a pinch of chopped rosemary leaves.
Step
Bake for 25-30 minutes, until bubbling and golden on top. Serve straight away.