Mac n’ Cheese

Cook Time 40 minutes
Servings 6


500g macaroni
50g butter
1 onion, finely diced
50g plain flour
700ml milk
2 tbsp Dijon mustard
1 tsp smoked paprika 
Pinch nutmeg 
2-3 smoked bocconcini, torn into quarters 
2-3 buffalo bocconcini, torn into quarters 
50g ricotta delicata
50g parmesan, grated
250g ham off the bone, cut into 1.5 cm cubes, or pre-sliced ham, roughly chopped
Salt and pepper


3 tbsp extra virgin olive oil
100g fresh breadcrumbs (made with leftover bread or store-bought breadcrumbs)
½ garlic clove, finely grated
4 flat-leaf parsley sprigs, roughly chopped
Zest of 1 lemon


For the topping, heat the oil in a frying pan over medium heat. Add the breadcrumbs and toss them frequently in the pan until they are a light golden colour, 5–10 minutes. Remove from the heat and cool slightly, then add the garlic, parsley and lemon zest and mix through the crumb. Season with salt and pepper and reserve.

Melt butter in a large saucepan and add the onion. Cook over medium heat and sweat, stirring regularly for 6-8 minutes until the onions soften. With a wooden spoon, stir in the flour to make a roux. Continue to stir for 1-2 minutes to cook out the raw flour taste. Little by little whisk in the milk. Keep whisking so there are no lumps and bring to a gentle boil until it thickens. Take off the heat and mix in cheeses, mustard, spices and salt and pepper.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well.

Fold the pasta into the sauce, coating well, then fold in the ham.

Portion mac n cheese and then sprinkle over the topping.


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