Twisted Mac ‘n’ Cheese
An indulgent 3 cheese version of the all-time classic. A family feast or freeze and re-heat.
350gm YVC Persian Fetta tub – drain oil and reserve for cooking
500gm packet of fusilli (spiral) pasta
1 onion – diced
400gm mushrooms – sliced
280gm spinach leaves
100gm pancetta slices – roughly chopped
250ml (1 cup) full cream milk
350ml thickened cream
150gm grated sharp cheddar-style cheese
200gm grated parmesan cheese
100gm panko crumbs
salt flakes and black pepper to season
Heat oven to 170 degrees.
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.
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