Ingredients
16 total- 50 g of plain flour
- 50 g of unsalted butter
- 1 large of leek, chopped
- 1 knob of butter
- 65 g of wensleydale cheese, grated
- 65 g of cheddar cheese, grated
- 50 g of cambozola cheese, diced, or you can use other blue cheese
- 100 g of diced pancetta
- 2 thyme sprigs, leaves picked
- 20 g of pecorino, finely grated
- 1 handful of peashoots, to serve
- 400 g of macaroni
- 600 ml of whole milk
- 0.25 tsp of ground nutmeg
- 12 sage leaves
- 25 g of panko breadcrumbs
Method
10 stepsStep 1
Cook the pasta to packet instructions in a large saucepan then drain into a colander.
Step 2
Add butter and flour to the same saucepan and place on a medium heat. Use a balloon whisk to combine the two – keep things moving. Cook for 3 mins.
Step 3
Reduce the heat to low and add the milk little by little, whisking constantly.
Step 4
Add nutmeg, a good grind of black pepper and all the cheese and whisk until melted.
Step 5
Add the pasta and mix well until it’s all coated, cover and keep to one side.
Step 6
Preheat oven to 190°C/170°C fan/gas 5.
Step 7
In another saucepan add the diced pancetta and cook for 3 mins, then add the leek, thyme, 8 of the sage leaves (chopped) and butter. Cook for 5 mins until everything is soft and lightly golden then stir this into the pasta. Transfer to a large ovenproof dish.
Step 8
Mix together the panko and pecorino and sprinkle over the top of the macaroni. Dot little bits of butter over the top and the remaining sage leaves.
Step 9
Place the tin into the hot oven for 20 mins by which point it should be golden, crisp and bubbling.
Step 10
Serve with some peashoots on top.