Leila’s Macdaddy Mac & Cheese

August 4, 2014 (Last Updated: January 11, 2019)

Leila decided to give her mac ‘n cheese dish a contemporary twist, and says, “This Macdaddy Mac & Cheese version is a fresh take on a classic and incorporates modern elements while keeping traditional tastes in mind.” 

Print Recipe

Leila's Macdaddy Mac & Cheese

Ingredients

  • 200g baby Rosa tomatoes
  • 1 red onion, sliced
  • 30ml (2 tbsp) balsamic vinegar
  • 3 sprigs of fresh thyme
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 150g pancetta
  • 400g rigatone pasta

  • Mustard cheese sauce

  • 20g (2 tbsp) butter
  • 30ml (2 tbsp) cake flour
  • 500ml (2 cups) milk
  • 45ml (3 tbsp) whole-grain
  • Dijon mustard
  • 60ml (¼ cup) grated Parmesan,
  • plus extra for sprinkling
  • 60ml (¼ cup) mascarpone

Instructions

1

Preheat the oven to 200°C. Combine the tomatoes, onion, balsamic vinegar, thyme, olive oil and seasoning, and place on a baking tray. Bake until the tomatoes and onions have softened, about 15 – 20 minutes. Remove from the oven and set aside.

2

Place the pancetta on a baking tray and grill until crisp, about 6 – 8 minutes. Remove from the oven and set aside.

3

Bring a large pot of salted water to a boil, cook the pasta according to packet instructions, drain and set aside.

4

For the mustard cheese sauce, melt the butter in a medium saucepan. Add the flour and whisk to form a roux. Gradually add the milk to the roux, whisking continuously. Bring to a boil then reduce the heat to a simmer, whisking until the mixture thickens.

5

Add the mustard, Parmesan and mascarpone to the sauce and season well.

6

Combine the pasta, cheese sauce, broken pieces of pancetta, roast tomatoes and onions, and mix well.

7

Spoon the mixture into a baking dish and scatter with the remaining Parmesan. Bake until golden and bubbling, about 15 minutes.

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August 4, 2014 (Last Updated: January 11, 2019) By
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