Spuntino Mac and Cheese (6)

Spuntino Mac and Cheese (6)
Print Recipe
Spuntino Mac and Cheese (6)
Print Recipe
  1. Bring a large pan of water to a rolling boil, add the pasta and salt, and stir. When the water boils again, turn down to a medium heat and follow the instructions on the packet, usually simmering for around 11 minutes. Drain when al dente.
  2. Once cooled, transfer the drained pasta to a large mixing bowl and add the milk, double cream, 125g of the parmesan, half of the mozzarella and the Dijon mustard. Mix thoroughly and leave to soak for 2 hours.
  3. Meanwhile, trim the leeks, and finely chop. Wash the chopped leeks thoroughly to get rid of any grit. Place a medium pan over a low heat, melt the butter and very gently sweat the leeks with the garlic, 4 large pinches of flaky sea salt and a good pinch of black pepper. After about 10 minutes the leeks will have a translucent, glossy appearance. Take off the heat and leave to cool. Once the leeks have cooled, drain off any lingering fluid and add them to the soaking pasta.
  4. Mix the breadcrumbs with the remaining parmesan and set aside.
  5. Preheat the oven to 200C/gas mark 6. Add the grated fontina and the remaining mozzarella to the pasta mixture and combine well. Transfer the mix to a large baking dish or six individual dishes and cover with the breadcrumb and parmesan mix. Bake in the preheated oven till golden brown and bubbling, for 25-30 minutes if using one large dish, or 15-20 minutes if using individual dishes.
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