Mac and cheese with smoked tomatoes

This pasta dish has been created by our team of culinary experts, influenced by the Italian style of cooking and flavours.

View the recipe card here

Ingredients

Serves 4.

500g macaroni pasta
120g sun-dried tomatoes
120g basil pesto
400ml whole milk
40g unsalted butter
40g plain flour
40g Italian hard cheese, shaved
60g mature cheddar cheese, grated
40g of your cheese of choice or 40g
more of cheddar
1 tsp yellow mustard
90g onions, thinly sliced
2 garlic cloves, sliced
Pinch of sea salt
Pinch of cracked black pepper
100ml olive oil

Sourdough crumb:
50g sourdough breadcrumbs
15g Italian hard cheese, shaved
20g crispy onions
1 clove of garlic, minced
2 lemons
Pinch of chilli flakes
Pinch of yeast
Pinch of sea salt
Pinch of cracked black pepper
2 tbsp olive oil

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 832Kcal/3478kJ

Method

For the sourdough crumb: Remove the crusts from the bread and blitz till coarse resembling bulgur wheat. Mix the garlic with the oil. Add the breadcrumbs, salt and pepper and mix well. Roast in the oven at 160 degrees for approximately 15 minutes until golden, stirring from time to time. Allow to cool. Add zest of two lemons, yeast flakes, crispy onions, chilli, Italian hard cheese and check the seasoning. Store in an airtight container.
Cook the pasta as per packet instructions. Drain, rinse in cold water and drain again. Dress with 30ml olive oil.
Melt the butter in a pan and add the onions and garlic and cook till soft.
Add the flour and once combined add 200ml of the milk slowly to make the white sauce.
Bring to a gentle simmer and cook out for 10 minutes. Add all the cheese, mustard, salt and pepper, stir till the cheese has melted and cool down and refrigerate.
Add 200ml of the milk to the white sauce to achieve the correct consistency and reheat.
Add the macaroni and ensure it is piping hot before serving.
Top with the tomatoes followed by the pesto and finally the sourdough crumb.