With number 2 son travelling to study overseas it was time for a crash course in cooking on a student budget and shared kitchen. Armed with some easy but tasty recipes this Mac and cheese that he cooked, turned out a treat.
Ingredients
2 cups macaroni
1 tablespoon extra virgin olive oil
200g speck, rind removed, chopped
1 cup Milk
1 cup (240g) mascarpone
sea salt and cracked black pepper
1 cup grated cheddar cheese
1 tablespoon fresh rosemary leaves
Method
Preheat oven to 220 degrees celcius
Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente.
Drain and set aside.
Heat oil in a large fry pan, add speck and fry stirring for 2-3 minutes until crisp. Remove speck and set aside.
Place the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high heat. Bring to a simmer stirring occasionally, until warmed through.
Place the mixture in a 1.5 litre capacity oven proof dish.
Top with the speck, rosemary and remaining cheese.
Cook for 10 minutes or until golden.
Serves 4
Easy as
Mamma Marmalade
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