Dalia Dogmoch's harissa & cacio e pepe macaroni bake
Dalia Dogmoch's harissa & cacio e pepe macaroni bake
20 minutesAdd Review
Login to add review
Ingredients
Method
Preheat the oven to 200°C, gas mark 6.
Heat a medium saucepan a medium-high heat. Add 200g butter, let it brown, then add the Waitrose Cooks' Ingredients Cacio e Pepe Paste, Waitrose Cooks' Ingredients Rose Harissa Paste, and Waitrose Cooks' Ingredients Lebanese 7-Spice Style Blend. Whisk until combined, then add in the cream, salt and whisk over a simmer for 2-3 minutes.
Bring to the boil, reduce the heat to low, and reduce the mixture until it thickens slightly, approximately 3-5 minutes.
Bring a large pot of salted water to the boil over a high heat. Cook the macaroni until al dente, approximately two or three minutes less than the package directions.
Drain the macaroni, place in a baking dish and toss with the sauce.
In a bowl, mix the cheese with the Waitrose Cooks' Ingredients Mediterranean Crust and Waitrose Cooks' Ingredients Smoky Chipotle Crust. Sprinkle the mixture over the macaroni in an even layer.
Add small knobs of butter (about 30g in total) to the top of the cheese, and bake in the oven for about 12-15 minutes or until golden and bubbly.
Allow the bake to cool slightly before serving.
