Creamy Mac & Cheese with Olive Breadcrumb Topping

Creamy Mac & Cheese with Olives and a Breadcrumb Topping

Topped with golden, crunchy breadcrumbs and baked until bubbling and beautifully crisp, this is Mac & Cheese with a deliciously grown-up twist. Rich, comforting and full of flavour, it makes an irresistible centrepiece for a relaxed family meal or a crowd-pleasing side dish.

Serves 4

Prep time 15 minutes

Cook Time 15 minutes

Difficulty Easy, Medium

Home » Recipes » Dinner » Creamy Mac & Cheese with Olives and a Breadcrumb Topping

Ingredients

350g macaroni pasta

3 tbsp olive oil

1 garlic clove, chopped

1 tbsp cornflour

500ml milk

250g Manchego cheese, grated

100g Fragata anchovy-filled olives, halved

2 tbsp Fragata Capote capers, roughly chopped

50g Panko breadcrumbs

Zest of 1 lemon

1 tbsp flat-leaf parsley, finely chopped

Black pepper

Method

Place the macaroni pasta in a large saucepan and cover with boiling water. Bring to the boil, stir, then simmer for 8 mins. Refresh with cold water, then set aside.

In a separate large saucepan, melt the butter and add 1 tbsp of the oil.

Sauté the garlic for 2 mins, then stir in the cornflour and cook for 1 min.

Gradually, pour in the milk, stirring as you go and stirring smooth each time, then bring to the boil. The sauce should be thick.

On a low heat, stir in 200g of the Manchego and continue to stir until the cheese has melted. Stir in the cooked pasta and half of the olives and capers. Season with black pepper.

Preheat the oven to 200°C/160°C fan/gas mark 4. In a large bowl, combine the breadcrumbs, remaining cheese, olives and capers, lemon zest, the remaining oil and the parsley.

Transfer the pasta mixture to a large rectangular oven dish and top with the breadcrumb mixture.

Bake for 10-15 mins, until piping hot and bubbling. Serve immediately.