Crispy Topped British Asparagus Mac & Cheese
Serves: 4
Prep: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 250g British asparagus
- 1 garlic clove, crushed
- 1 tbsp extra virgin olive oil
- 4 tbsp panko breadcrumbs
- 1 tbsp red pesto
- 1 tbsp grated Parmesan cheese
- 250g short rigatoni (or another chunky pasta shape like penne)
- 50g butter
- 1 clove of garlic, finely chopped
- 50g plain flour
- 750-850ml whole milk
- 50g grated Parmesan cheese
- 80g grated cheddar
- Sea salt & black pepper
What to Do
Wash and trim the asparagus and blanch it briefly in boiling water and then refresh in cold water. Set to one side.
In a small bowl, mix the crushed garlic, olive oil, breadcrumbs, red pesto and Parmesan and mix together. Set to one side.
Put the pasta on to cook in a large pan of salted, boiling water.
In a separate pan on a medium heat, melt the butter and add the garlic and fry for a minute. Add the flour and cook for one more minute, stirring as you go.
Now slowly whisk in the milk, start with 700ml and see how much your sauce thickens – you want it to coat the back of the spoon, but not get too thick, so add more milk if necessary. Now take off the heat and mix in the cheeses and plenty of salt and pepper to taste.