I first made this macaroni and cheese for Scott’s parents while we were spending time in St. Louis this winter.
They had asked if I would cook for them one night and knowing of their love of cream sauce pastas and anything cheese-based, I thought that a more stylish version of mac ‘n’ cheese might go down well.
For that occasion I used Camembert (which I was slightly scared to use as I wasn’t sure whether Scott’s Dad would like the flavour), but it was deliciously sharp and creamy and gave the pasta a great texture.
This last time I made it I had to use a Mexican creamy, crumbly cheese (I don’t know the name of it because yes, even though I’ve spent three months in Mexico, I can’t understand Spanish. Go figure.) because of the distinct lack of any good international cheeses in the supermarket.
Knowing that it lacked the flavour of the Camembert, I supplemented this cheese with some grated Manchego and it worked out perfectly – both creamy but with flavour.
I think this would also work well with Brie, but as I’m not a big fan, I have never tried it. Do let me know how it works out for you if you’re a Brie lover though.
Fancy Macaroni and Cheese
4
servings10
minutes15
minutesIngredients
325g pasta (Macaroni is the obvious choice, but I’ve also used bowtie)
One round of Camembert / soft cheese (or 250g of grated Cheddar )
80g pancetta or streaky bacon, cut into chunks
1 clove garlic, minced
Sprig of rosemary
Olive oil
Directions
- Set on a pan of water and add the pasta once it’s boiling. Cook according to packet instructions.
- If you are using a block or round of cheese, chop it up into chunks.
- Fry the pancetta or bacon, along with the garlic and rosemary in a frying pan along with a glug of olive oil, until browned.
- Once the pasta has cooked, drain it and then return it to the pan along with the cheese, bacon, garlic and rosemary. Stir to combine all of the ingredients. The heat from the pasta will melt the cheese. Once all of the cheese has melted, divide the pasta between plates or bowls.
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