Mountain-style mac and cheese

AT A GLANCE

  • Serves 4 people

  • 400 gm dried macaroni
  • 80 ml (1/3 cup) mild extra-virgin olive oil
  • 80 gm mild pancetta, finely chopped
  • 6 golden shallots, finely diced
  • 4 garlic cloves, finely chopped
  • 3 tsp finely chopped thyme
  • 150 ml dry white wine
  • 400 ml pouring cream
  • 150 gm coarsely crumbled Taleggio
  • 150 gm coarsely grated Asiago
01   Preheat oven to 200C. Cook pasta in a large saucepan of boiling salted water until almost al dente (5-10 minutes). Drain, refresh under cold running water and set aside.
02   Meanwhile, heat oil in a large saucepan over medium-high heat, add pancetta and shallot, stir occasionally until tender (4-6 minutes), add garlic and thyme, cook for 1 minute, then add white wine and reduce by half (3-5 minutes). Remove from heat, stir in cream, cheeses and pasta and season to taste. Transfer to a 2-litre baking dish and bake until golden and bubbling (20-25 minutes). Serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

CLAIRE DELMAR

Drinking Suggestion:

HOPPY, BITTER ALE , suggested by MAX ALLEN

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