There's nothing quite like the timeless macaroni and cheese, and we've elevated this classic by incorporating the rich Naturbosco cacio e pepe sauce with truffle. To give it a more rustic, homemade touch, we've swapped the traditional macaroni for casareccia pasta. The result? The ultimate comfort dish, taken to the next level!
Serves 10-12
500g Rustichella casareccia
4-5 Tbsp Sabato gluten free flour
3 cups whole milk
100g Lewis Road Creamery lighlty salted butter
150ml single cream
170g Naturbosco cacio e pepe sauce with truffle
1 cup Mt Eliza farmhouse cheddar, grated
1 cup Montanari Parmigiano Reggiano, grated
1 1/2 cup Craggy Range Pecorino, grated
Panko breadcrumbs or sourdough breadcrumbs
Italian parsley finely chopped
Salvagno extra virgin olive oil
Sal de Añana spring salt
Black pepper
Preheat the oven to 180°C.
Cook the pasta in a large pot of salted water until al dente. Drain well.
Meanwhile, in a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux, ensuring no lumps remain.
Gradually pour in the milk, stirring continuously until the mixture thickens to a creamy consistency.
Stir in the cream, cacio e pepe sauce, and all the cheeses, reserving a little of the pecorino and Parmigiano to sprinkle on top later. Season with salt and freshly cracked black pepper to taste.
In a small bowl, combine the breadcrumbs, parsley, grated cheeses, and a drizzle of olive oil. Toss until evenly coated.
Add the cooked pasta to the sauce, stirring to coat it thoroughly. Transfer the pasta and sauce to an ovenproof dish, then sprinkle with the breadcrumb mixture and top with more grated cheese. Bake for 15–20 minutes, or until the top is golden and crispy. Enjoy!
