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Burrata Macaroni Cheese
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Burrata Macaroni Cheese

55 minServes 4Nutri-Score D€€€
from @dunkelds3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • macaroni (dried)Grains300 g
  • Isle of Mull cheddar (grated)Dairy200 g
  • burrata (drained, torn)Dairy250 g
  • parmesan (finely grated)Dairy50 g
  • organic milk (grass-fed, full fat)Dairy500 ml
  • organic cream (grass-fed)Dairy150 ml
  • organic butter (grass-fed)Dairy50 g
  • bacon (diced)Meat120 g
  • sourdough bread (blitzed into crumbs)Bakery60 g
  • semolina flourGrains30 g
  • organic flourGrains40 g
  • Dijon mustardPantry15 g
  • garlic (cloves, crushed)Produce2 pieces
  • bay leavesSpices2 pieces
  • chipotle paprikaSpices3 g
  • chilli (crushed)Spices2 g
  • saltSpices5 g
  • pepper (ground)Spices2 g

per serving

Nutrition

777kcal

Carbs
66 g
Proteins
30 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Frying pan
  • Baking dish
  • Whisk
  • Grater
  • Colander

step by step

Method

  1. Cook the macaroni

    • Bring a large pot of salted water to the boil.
    • Cook the macaroni until just shy of al dente, then drain.
    Step 1

  2. Crisp the bacon

    • Fry the diced bacon in a pan until golden and crisp.
    • Add the crushed garlic and cook briefly until fragrant.
    Step 2

  3. Make the cheese sauce

    • Melt the butter in a saucepan, stir in the flour and semolina and cook out for a minute.
    • Whisk in the milk and cream gradually with the bay leaves until thickened.
    • Off the heat, stir in the cheddar, parmesan, Dijon mustard, chipotle paprika and chilli, then season with salt and pepper.
    Step 3

  4. Assemble

    • Fold the macaroni and bacon through the cheese sauce.
    • Tip into a baking dish and tear the burrata over the top.
    • Scatter with the sourdough crumbs and a little extra parmesan.
    Step 4

  5. Bake and serve

    • Bake at 200 °C until bubbling and golden on top.
    • Rest briefly before serving.
    Step 5
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