Cheat’s melting mac ’n’ cheese with crispy breadcrumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 300g macaroni
- 2 beaten eggs
- 350ml evaporated milk
- 2 tsp Dijon mustard
- 50g butter
- 200g mature cheddar, grated
- 150g emmental, grated
CRISPY BREADCRUMBS
- 75g stale sourdough, crusts removed and torn into chunks
- 1½ tbsp olive oil
- 4 sprigs rosemary, leaves removed and finely chopped
- ½ tsp sweet smoked paprika
- a generous pinch dried chilli flakes
Method
- STEP 1
Cook the pasta in a large pan of boiling salted water following pack instructions but leave it a little al dente. Whisk together the eggs, milk and mustard until combined.
- STEP 2
For the crispy breadcrumbs, put the sourdough into a food processor and whizz until rough crumbs. Heat the olive oil in a frying pan and cook the breadcrumbs, tossing well for 4-5 minutes or until golden. Add the rosemary, paprika, chilli flakes and some seasoning, and cook for 1 minute, then tip into a bowl.
- STEP 3
Drain the pasta then tip back in the pan and stir in the butter. Tip in the egg mixture and half the cheese and mix over a low heat. Gradually add the rest of the cheese, stirring, until you have a rich, cheesy sauce. Season well and serve with the breadcrumbs to sprinkle over.