Romesco mac and cheese
Red pepper, ground almonds, garlic, vinegar, tomato, and paprika are expertly blended in our Romesco Sauce Starter. Simply add the dry starter to a cup of reserved pasta water and combine with other ingredients before baking to create a creamy, bubbly, crunchy mac and cheese with a kick.
Prep time: 10 min | Cook time: 45 min | Serving size: 8-10
1 pound dry macaroni pasta
1 cup shredded sharp cheddar cheese
4 ounces soft goat cheese
2 ounces grated parmesan cheese
1/2 cup Romesco Sauce Starter
1 cup panko bread crumbs
2 tablespoons melted butter
Bring 4 quarts of water to a boil with a pinch of salt and a splash of vegetable oil.
Cook Macaroni as the box instructions indicate
Strain pasta when it is just tender and reserve 2 cups of the water.
To the same pot, add 1 cup of the reserved water along with the Romesco Sauce Starter. Stir this and allow it to sit for 2 minutes.
Add the strained pasta to the pot and stir. Since the pasta is quite hot, start adding cheese 1/2 cup at a time.
Alternate the cheddar with goat and parmesan. stirring thoroughly after each addition.
If the temperature begins to cool and the cheeses are not melting, turn a little heat on under the pot, stirring consistently.
Transfer the mixture to a baking dish. In a small bowl combine the butter and breadcrumbs, sprinkle this over the top of the macaroni.
Add the dish to an oven pre-heated to 375 degrees. Bake for 20 minutes until the top is golden and the cheese is bubbly.