Macaroni Gratin
Ideal for a chilly Autumn evening, this hearty and comforting dish is essentially a luxe version of Mac and Cheese. It is decadently creamy thanks to the combination of mascarpone, cheddar, and Parmesan. The rich, smoky flavour of crispy speck and the earthy freshness of rosemary balance the dish beautifully.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 350 g macaroni
- 1 tbsp olive oil
- 250 g speck, rind removed and cut into strips
- 1 cup full cream milk
- 1 cup mascarpone
- ½ cup grated cheddar
- Pinch of salt
- Pinch of freshly grated black pepper
- 1 tbsp rosemary leaves
- ½ cup grated Parmesan
How do I make it?
- Preheat oven to 200C.
- Bring a large saucepan of salted water to the boil over medium-high heat. Add macaroni to the boiling water and cook for 5-6 minutes or until al dente. Drain and set aside.
- Add olive oil to a large saucepan over high heat. Add speck and cook, stirring frequently until the speck is crispy. Remove speck from the saucepan and set aside.
- Add milk, mascarpone, cheddar, salt and pepper to the saucepan set over high heat. Bring to a simmer, then reduce heat and add the cooked macaroni. Stir macaroni through the milk mixture ensuring it is well coated with the sauce. Remove from heat and stir the speck and rosemary through the macaroni mix.
- Spoon mixture into a casserole dish. Sprinkle the parmesan over the top and bake for 10 – 15 minutes or until the cheese is melted. Serve immediately.
