Creamy Macaroni with Salami & Chilli
Good old mac and cheese, only better!
- Makes : 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 1:30 hours
250 g cherry tomatoes, halved
olive oil, for cooking
sea salt and freshly ground black pepper, to taste
500 g macaroni
250 g Luchesse salami, cut into bite size pieces
60 g butter
50 g cake flour
1 liter milk
3 large handfuls of grated Forest Hill Plain Mountain cheese or Pecorino
nutmeg, a large pinch of freshly grated
1/2 -1 dried chilli flakes (to taste)
1/3 C (80 ml) white wine
handful basil leaves, torn
crusty bread from your local artisan baker and a green salad, to serve.
Preheat the oven to 160 °C.
Place the cherry tomatoes on a baking tray, cut side up, drizzle with little olive oil, season with salt and pepper and roast for 30-40 minutes. Remove from the oven and set aside.
Increase the oven temperature to 180 °C.
Cook the macaroni in a large saucepan ensuring that the water is boiling rapidly before you add the pasta. Cook until al dente. Drain and rinse under cold water to stop the cooking process.
Add the macaroni to a large heavy-base casserole (or smaller ovenproof dishes). Add some more olive oil to prevent the macaroni from sticking together.
Add the salami and roasted tomatoes, season with a little salt and lots of black pepper and stir well to get an even mix. Set aside.
Melt the butter over medium heat, add the flour and whisk until smooth and cook for 3minutes stirring constantly with a wooden spoon. Gradually add the milk, stirring constantly until the sauce has thickened and is smooth and creamy. Remove from the heat and add 2 handfuls of the grated cheese, nutmeg, dried chilies and white wine to the sauce.
Add the sauce to the macaroni mix, add the torn basil and stir. Sprinkle the last handful of cheese on top.
Bake for 30-40 minutes until bubbling, golden brown and crispy. Serve hot with a fresh, green salad.