Easy Cheesy Pasta Recipe
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Macaroni
- 300 g Creme Fraiche
- 150 g Extra Mature Cheddar (grated)
- 30 g Parmesan (grated)
- 1 tsp Dijon Mustard
- 1 tsp Smoked Paprika
- 5 tbsp Panko Breadcrumbs
- 20 g Parmesan (finely grated)
- 1 tsp Dried Italian Herbs
Method
- Preheat the oven to 190ยฐc (170 fan/ 375F/ Gas 5).
- Bring a pan of salted water to the boil and cook the pasta according to instructions.
- Whilst the pasta is cooking place a heat-proof bowl on top of the pan (making sure it doesn't directly touch the water) and stir together the creme fraiche, cheeses, dijon mustard and smoked paprika until they are all melted together. Take the bowl off the heat and place it to one side.
- Reserve 1 cup of pasta water to stir into the cheese sauce and then drain the pasta into a sieve. Pour the reserved pasta water into the cheese sauce a little at a time, and whisk until you get a glossy smooth sauce. You might not need the whole cup of the reserved water. Once you have your desired consistency stir in the pasta.
- Spoon the cheesy pasta into an ovenproof dish and scatter over the breadcrumbs, Parmesan and dried Italian herbs.
- Bake in the oven for 15 minutes until golden and bubbling.