It's no secret that mac 'n' cheese is my favourite food. As in, 'if you could only eat one food for the rest of your life' favourite food. It's perfect for a treat, after a bad day, and if it's on the menu at a restaurant I will struggle to choose anything else.
Because of all this, I'd like to think I'm somewhat of a mac 'n' cheese expert, and that gives me great authority to say YOU NEED TO TRY THIS RECIPE. Oozing taleggio cheese and salty pancetta, combined with a hit of truffle oil and drizzled with pesto, this is the ultimate autumn comfort food.
- 300g Italian style pasta
- Pancetta, diced
- 50g butter
- Three heaped table spoons of flour
- 500ml full fat milk
- 1 tsp wholegrain mustard
- 200g taleggio cheese
- 50g parmesan
- Truffle oil
- A pinch of salt and pepper
- Whilst the pasta is boiling, begin to make the sauce. Melt the butter in a saucepan over a low heat and add the flour, stirring until combined to make a paste. Slowly incorporate the milk, mixing thoroughly to create a smooth consistency. Add in a sprinkle of nutmeg and the mustard, and cook for approximately 8-10 minutes until the sauce has thickened, stirring often. Take off the boil and mix in the taleggio, stirring until melted.
- Fry the pancetta until crispy
- Combine pasta and pancetta, and then stir through the sauce. Tip into an oven proof dish, drizzle with truffle oil and grate over a generous amount of parmesan. Bake for 20 minutes or until the cheese has gone crispy.
- To make a pesto drizzle, mix a good quality pesto with water and oil and serve on the side