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- Cheat’s melting mac ’n’ cheese with crispy breadcrumbs

Cheat’s melting mac ’n’ cheese with crispy breadcrumbs
- Janine Ratcliffe
Published: December 27, 2019 at 4:05 PM
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Serves 6
Easy
Total time: 25 mins
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Easy, cheesy comfort and no faffing about making a flour-based roux
Vegetarian
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Ingredients
Nutrition
-
300g macaroni
-
2 beaten eggs
-
350ml evaporated milk
-
2 tsp Dijon mustard
-
50g butter
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200g mature cheddar
grated
-
150g emmental
grated
CRISPY BREADCRUMBS
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75g stale sourdough
crusts removed and torn into chunks
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1½ tbsp olive oil
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4 sprigs rosemary
leaves removed and finely chopped
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½ tsp sweet smoked paprika
-
a generous pinch dried chilli flakes
Nutrition: per serving
- kcal644
- fat37g
- saturates21.2g
- carbs46.2g
- sugars8.3g
- fibre3.1g
- protein30g
- salt1.6g
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Method
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step 1
Cook the pasta in a large pan of boiling salted water following pack instructions but leave it a little al dente. Whisk together the eggs, milk and mustard until combined.
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step 2
For the crispy breadcrumbs, put the sourdough into a food processor and whizz until rough crumbs. Heat the olive oil in a frying pan and cook the breadcrumbs, tossing well for 4-5 minutes or until golden. Add the rosemary, paprika, chilli flakes and some seasoning, and cook for 1 minute, then tip into a bowl.
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step 3
Drain the pasta then tip back in the pan and stir in the butter. Tip in the egg mixture and half the cheese and mix over a low heat. Gradually add the rest of the cheese, stirring, until you have a rich, cheesy sauce. Season well and serve with the breadcrumbs to sprinkle over.
Discover our best mac ’n’ cheese recipes here...
Authors

Janine RatcliffeFood director
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