A delicious twist on the traditional mac and cheese!


Ingredients (serves 4)

  • 4 sourdough rolls
  • 100g speck, cut into small batons
  • 300g macaroni pasta
  • 1 cup grated cheddar
  • ½ cup grated gruyere
  • 4 spring onions, finely sliced
  • 300ml pure cream
  • 1 garlic clove, finely chopped
  • ½ teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • 1 tablespoon Olive oil

Method

  1. Preheat oven to 160°
  2. Bring a saucepan of water to the boil, add pasta and cook 8-10 minutes or until al dente, drain
  3. Slice the top off each of the rolls and gently remove the bread from the inside. Cut the removed bread pieces into small cubes and set aside, make sure you keep the tops that were cut off the rolls
  4. Heat the olive oil in a large saucepan on medium heat and cook the speck for a few minutes until crispy, add in the spring onions and cook for 30 seconds while stirring, set aside. In the same pan add in the bread cubes, season with salt, pepper and the paprika. Cook until lightly golden then set aside
  5. Using the same pan add in the cream and Mustard, bring to the boil, then reduce the heat to low, add the cheese and cook stirring until the cheese has melted
  6. Add the pasta, speck & onions to the cheese sauce and stir well
  7. Fill each roll with the pasta mix, top with the croutons and then place into a baking tray along with the lids. Bake for 15minutes until toasted

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