CRUNCHY MAC & CHEESE
SERVES 4 PREP 10 MINS COOK 40 MINS COST $$$$$
60g butter, plus 20g extra ¼ cup plain flour 5 cups milk pinch freshly grated nutmeg 1 cup coarsely grated parmesan 1/ cup coarsely grated gruyere
3 1/ cup coarsely grated cheddar
3 400g macaroni 200g speck, cut into 1cm pieces 150g sourdough, crust removed, torn into small chunks 1 tbsp coarsely chopped parsley
1 Preheat oven to moderate, 180°C. Lightly grease a 2.5-litre baking dish.
2 Melt butter in a large saucepan over medium heat. Add flour. Cook, stirring, 2 mins or until mixture bubbles. Gradually stir in milk, stirring constantly until milk is incorporated and sauce is smooth. Add nutmeg. Cook, stirring until mixture boils and thickens. Remove pan from heat. Add cheeses, mix well. Season to taste.
3 Meanwhile, cook pasta in a large saucepan of salted boiling water 5 mins. Drain.
4 Heat a frying pan over medium heat. Cook speck and extra butter, stirring, 5 mins. Add half speck to cheese sauce. Add sourdough to remaining speck. Stir until well combined.
Stir pasta into cheese sauce. Pour mixture into an ovenproof dish. Sprinkle with bread mixture. Bake 20 mins or until bread is golden and crisp. Top with parsley.