Originally when creating this recipe, I used mascarpone in the sauce too, however having made for a few big dinners in our house and not having any to hand I’ve since decided it’s actually better without! We love cheese at ours and even thought mascarpone is delicious, I think it sort of masked the flavours of the cheddar and Parmesan. So, ignore the scoop of mascarpone in the video and enjoy this utter cheese fest in all its glory. This serves about 8 as it’s so rich, so definitely serve it alongside a fresh green salad to cut through the creaminess!
500g any pasta
100g plain flour
500g grated cheddar
200g grated Parmesan, plus 100g
2 balls mozzarella
2 cups breadcrumbs
150g frozen peas
1 pack streaky bacon / lardons
1. Pop your pasta in salted water to cook for 10 mins (definitely al dente as it’ll continue cooking in its sauce). Drain and toss in olive oil.
2. In a large pan, melt the butter. Add the flour and cook out for 3 minutes. Slowly add milk and beat to create a smooth white sauce.
3. Stir in the cheddar until smooth again and then add the 200g Parmesan and the mozzarella. Stir until melted and gooey and great.
4. Chop up the bacon and cook off until crispy. Add the peas and then stir through the sauce. Add the pasta and tip into a large baking dish.
5. Stir the 100g Parmesan into the breadcrumbs and scatter over the top. Bake in a 200c oven for 15 minutes until the breadcrumbs are crispy and golden.