Name: Cheat’s melting mac ’n’ cheese with crispy breadcrumbs
Total time: 25 min
Yield: Serves 6
Ingredients: 300g macaroni; 2 beaten eggs; 350ml evaporated milk; 2 tsp Dijon mustard; 50g butter; 200g mature cheddar, grated; 150g emmental, grated; 75g stale sourdough, crusts removed and torn into chunks; 1½ tbsp olive oil; 4 sprigs rosemary, leaves removed and finely chopped; ½ tsp sweet smoked paprika; a generous pinch dried chilli flakes

300g macaroni
2 beaten eggs
350ml evaporated milk
2 tsp Dijon mustard
50g butter
200g mature cheddar
grated
150g emmental
grated

CRISPY BREADCRUMBS

75g stale sourdough
crusts removed and torn into chunks
1½ tbsp olive oil
4 sprigs rosemary
leaves removed and finely chopped
½ tsp sweet smoked paprika
a generous pinch dried chilli flakes

Method

step 1
Cook the pasta in a large pan of boiling salted water following pack instructions but leave it a little al dente. Whisk together the eggs, milk and mustard until combined.
step 2
For the crispy breadcrumbs, put the sourdough into a food processor and whizz until rough crumbs. Heat the olive oil in a frying pan and cook the breadcrumbs, tossing well for 4-5 minutes or until golden. Add the rosemary, paprika, chilli flakes and some seasoning, and cook for 1 minute, then tip into a bowl.
step 3
Drain the pasta then tip back in the pan and stir in the butter. Tip in the egg mixture and half the cheese and mix over a low heat. Gradually add the rest of the cheese, stirring, until you have a rich, cheesy sauce. Season well and serve with the breadcrumbs to sprinkle over.