Crunchy macaroni and cheese

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

60 gram butter

1/4 cup (25g) plain (all-purpose) flour

1 ¼ litre (5 cups) milk

1 pinch freshly grated nutmeg

1 cup (80g) grated parmesan cheese

1/3 cup (40g) grated gruyere cheese

1/3 cup (40g) grated cheddar cheese

400 gram macaroni pasta

200 gram speck, cut into 1cm pieces

20 gram butter, extra

150 gram sourdough bread, crust removed, torn into small chunks

1 tablespoon coarsely chopped fresh flat-leaf parsley

Directions

Preheat oven to 180°C. Lightly grease a 2.5-litre (10-cup) ovenproof dish.

Melt butter in a large saucepan over medium heat. Add flour; cook, stirring until mixture bubbles. Gradually stir in milk, stirring constantly until all the milk is incorporated and sauce is smooth.

Add nutmeg; cook, stirring until mixture boils and thickens. Remove pan from heat; add cheeses, mix well. Season to taste.

Meanwhile, cook pasta in a large saucepan of boiling salted boiling water for 5 minutes or until just tender. Drain.

Heat a large frying pan over medium heat; cook speck and extra butter, stirring, for 5 minutes or until lightly browned. Add half the speck to the cheese sauce. Add sourdough to remaining speck; stir until well combined.

Stir pasta into cheese sauce. Pour mixture into ovenproof dish. Sprinkle with bread mixture. Bake for 20 minutes or until bread is golden and crisp. Sprinkle with parsley.