There’s nothing more comforting than a bubbling mac & cheese fresh from the oven. In this delicious recipe, Helena Moursellas combines sweet leeks, tender broccolini and a creamy cheese sauce for a satisfying twist on a classic favourite. A finishing touch of Maldon Sea Salt enhances every flavour, creating a bake that’s both wholesome and indulgent.
- Preheat the oven to 180C.
- Heat a large frypan over medium heat, add butter and leek and season with Maldon Sea Salt flakes. Allow the leeks to cook for 20 minutes until soft and jammy.
- Add one teaspoon of chilli flakes and mustard, stirring to combine. Followed by the plain flour and cook for 1–2 minutes, stirring continuously to form a roux. Gradually whisk in the milk until smooth, then continue cooking until the sauce thickens into a béchamel. Add cheddar and mix to combine.
- To a large pot of boiling water add the pasta and broccolini and cook for 8 minutes until pasta is al dente and the broccolini is tender. Drain and add to a large deep baking dish.
- Scatter pasta and broccolini with basil leaves and pour over the cheesy bechamel, gently toss to coat the pasta.
- To make the pangratto, combine the breadcrumbs, parmesan, lemon zest, remaining chilli flakes, season with Maldon Sea Salt and pour over the olive oil, mix to combine. Scatter over the pasta and place into the oven for 30 minutes or until the top is golden brown.
Recipe by Helena Moursellas
