Recipes
Gooey Three Cheese Mac 'N' Cheese
Red Fox, Parmigiano Reggiano and mozzarella make this ultimate comfort dish.
Red Fox, Parmigiano Reggiano and mozzarella make this ultimate comfort dish.
Cook: 35 Mins
Serves: 6
Price: 61p per serving
Nutritional Information
Each 333g serving contains
Energy
2005kj
480kcal
2005kj
480kcal
24%
Fat
17.6g
17.6g
Med
25%
25%
Saturates
11g
11g
High
55%
55%
Sugars
7g
7g
Low
8%
8%
Salt
0.57g
0.57g
Low
10%
10%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal
Typical energy values per 100g:
602kj/144kcal
Ingredients
400g macaroni pasta
40g unsalted butter
40g plain flour
1/4tsp mustard powder
750ml semi-skimmed milk
100g extra special red fox, grated
20g extra special parmigiano reggiano, finely grated
1 sprig chopped thyme
50g extra special mozzarella di bufala campana dop, torn
Method
1
Bring a large pan of water to the boil and cook the pasta according to pack instructions. Drain; set aside.
2
Meanwhile, preheat the grill to medium.
3
Melt the butter in a pan, add the flour and cook over a medium heat, stirring, for 1-2 mins until toasty smelling. Stir in the mustard powder.
4
Reduce the heat to low and add the milk, a splash at a time, whisking until smooth. Season with black pepper. Cook for 2-3mins, until slightly thickened.
5
Stir through half of the red fox cheese and all of the parmesan. Stir until completely melted.
6
Add the pasta to the pan and sprinkle over half of the thyme leaves, stirring to coat.
7
Add the torn mozzarella into the pan, gently stirring until combined. Tip into a 22cm x 26cm baking dish. Scatter over the rest of the red fox.
8
Cook under the preheated grill for 8-12 mins, until bubbling and golden brown. Garnish with the rest of the thyme and leave to sit for 5 mins before serving.