Twisted Mac ‘n’ Cheese

serves: 4–6

Prep: 40 mins

Cook: 40 mins


    • 350g YVC Persian Fetta tub – drain oil and reserve for cooking
    • 500g packet of fusilli (spiral) pasta
    • 1 onion – diced
    • 400g mushrooms – sliced
    • 280g spinach leaves
    • 100g pancetta slices – roughly chopped
    • 250ml (1 cup) full cream milk
    • 350ml thickened cream
    • 150g grated sharp cheddar-style cheese


    • 200g grated parmesan cheese
    • 100g panko crumbs
    • salt flakes and black pepper to season


  • Heat oven to 170ºC.
  • Cook the pasta as per instructions on the packet and refresh under cold water.
  • Heat about 80ml of reserved cheese oil in a large, deep saucepan over medium heat. Cook onion until transparent, about 5 mins.
  • Add sliced mushrooms and the chopped pancetta cooking until both start to brown.
  • Add spinach, allow to wilt then remove from heat. Add salt and pepper to taste.
  • Add the cooked pasta to the saucepan along with the milk, cream and cheddar cheese. Stir thoroughly.
  • Break apart the Persian Fetta and add to the pan, folding through very gently. Spread mix evenly into a baking tray.
  • For the topping, place the parmesan and panko crumbs into a mixing bowl and add a generous splash of reserved oil. Rub the mixture through with your hands until an even consistency is reached. Spread evenly on top of the pasta mix.
  • Bake in the oven until crust is a deep, golden brown, 30-40 mins. Serve alongside a virtuous green salad.
Persian Fetta
350g & 500g


Submit a Comment

Your email address will not be published. Required fields are marked *