Milk Link Foodservice - Maccheroni Pasta with 5 Herb Crust and Rich Cheese Sauce

Maccheroni Pasta with 5 Herb Crust and Rich Cheese Sauce

Serves 5

Introduction:

A simple dish of pasta smothered in a rich creamy Bladen cheese sauce with fresh spinach, roasted sweet red peppers and woodland mushrooms, topped with an aromatic herb crust, flavoured with roasted garlic, fresh herbs and Red Leicester cheese.

Cheesy tip:
The cheddar gives a mature robust flavour to the sauce and the Double Gloucester enhances the sauce colour and also contributes a creamy, butter profile to the sauce

Preparation tip:
If preparing in advance, keep the breadcrumbs back until the dish has been reheated to serve and then top with the breadcrumbs and grill until browned

Ingredients:

700ml	Whole Milk
57g	Plain Flour
57g	Butter
4g	English Mustard
3g	Salt (for sauce)
Pinch	Pepper (for sauce)
50g	Double Gloucester Cheese
300g	Mature Cheddar Cheese
500g	Maccheroni Pasta (cooked)
100g	Dried (soaked & drained) Porcini Mushrooms
100g	Blanched Baby Corn
150g	Roasted Sweet Red Peppers (prepared)
50g	Fresh Spinach (raw)
To Taste	Salt/Pepper for rest of dish
20ml	Vegetable Oil
2	Garlic Cloves (peeled & finely chopped)
80g	Freshly grated white breadcrumbs
25g	Grated Red Leicester Cheese
10g	Finely Chopped thyme, basil, sage, chives and parsley

Method:

1.	Prepare sauce and finish with crème fraiche
2.	Prepare all of the above ingredients, blanch maccheroni pasta and refresh
3.	Soak the Porcini mushrooms in a little warm water for approx 30 minutes and thoroughly drain
4.	Cut baby corn in half on a slant and blanch and refresh
5.	Cut sweet red peppers in half, de-seed, drizzle with oil and roast in a hot oven until starting to brown, when cooled cut each half into two
6.	Spinach to be un-cooked
7.	Split garlic cloves with the back of a knife, drizzle with a little oil and lightly roast. Remove from oven, cool and finely chop
8.	Mix breadcrumbs and vegetable oil thoroughly and then add the chopped herbs, cheese and roasted garlic
9.	Cover and chill
10.	Mix all the pasta ingredients together, mushrooms, sweet peppers, corn, spinach and pasta
11.	Season mix with salt and pepper
12.	Using individual dishes, portion mix
13.	Pour 180gm sauce over the pasta mix, cover and chill
14.	Reheat pasta through the microwave, decant onto the serving plate
15.	Top pasta with herbed breadcrumbs and grill until browned