As we dive deeper into the winter months, we’re left craving wholesome and hearty dinners. We love nothing more than cooking up a dinner loaded with carbs and lots of winter vegetables and settling down in front of the TV with a film to watch.
One of my favourite dinners as a kid was my Dad’s macaroni and cheese. Simply topped with slices of tomatoes and served with peas, it was a real treat in our house.
We’ve experimented with this dish a few times over the past year, adding all sorts to make it a little different, as it’s such a versatile dish. Looking through the pasta recipes on the Bertolli site, we liked the look of their version with leeks and prosciutto. A combination we haven’t tried yet!
We modified the recipe slightly as the recipe on their site is for 4 people, so reduced some of the quantities for two. Apart from that, we haven’t changed too much!
Ingredients| Serves 2 | Takes 45 minutes
- 200g macaroni pasta
- 65g Bertolli with butter
- 1 leek, washed and chopped
- 40g prosciutto, chopped
- 50g plain flour
- 300ml skimmed milk
- 1 tsp english mustard
- 100g cheddar cheese, grated
- 20g parmesan, grated
- salt & pepper
- Preheat your oven to 220C (180C fan assisted).
- Cook your macaroni according to pack instructions.
- Heat a tablespoon of Bertolli with Butter over a medium heat and add the leek & prosciutto.
- Season well with salt & pepper.
- Make your cheese sauce by melting 50g of Bertolli with Butter and adding the flour. Mix well to form a paste.
- Slowly add the milk, stirring constantly.
- Add the mustard and season well.
- Mix in the cheddar cheese and stir until fully melted.
- Then grab a big pan and mix the pasta, leek & prosciutto mixture & cheese sauce until everything is coated.
- Move to an ovenproof dish and sprinkle with the parmesan.
- Cook in the oven for 20 mins, or until the cheese has browned on top.
This recipe is so easy and versatile. You could swap the prosciutto for bacon or chorizo or if you’re vegetarian, you could swap it out for mushroom or sweet potato.
What’s your favourite mac ‘n’ cheese combo? Will you be giving this a go?
*This post has been sponsored by Bertolli. Please see our disclaimer for more information.