Ingredients

The following ingredients have 4 Servings
  • 60 gram butter
  • 1/4 cup (25g) plain (all-purpose) flour
  • 1.25 litre (5 cups) milk
  • 1 pinch freshly grated nutmeg
  • 1 cup (80g) grated parmesan cheese
  • 1/3 cup (40g) grated gruyere cheese
  • 1/3 cup (40g) grated cheddar cheese
  • 400 gram macaroni pasta
  • 200 gram speck, cut into 1cm pieces
  • 20 gram butter, extra
  • 150 gram sourdough bread, crust removed, torn into small chunks
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley

Instruction

  • Preheat oven to 180°C. Lightly grease a 2.5-litre (10-cup) ovenproof dish.
  • Melt butter in a large saucepan over medium heat. Add flour; cook, stirring until mixture bubbles. Gradually stir in milk, stirring constantly until all the milk is incorporated and sauce is smooth.
  • Add nutmeg; cook, stirring until mixture boils and thickens. Remove pan from heat; add cheeses, mix well. Season to taste.
  • Meanwhile, cook pasta in a large saucepan of boiling salted boiling water for 5 minutes or until just tender. Drain.
  • Heat a large frying pan over medium heat; cook speck and extra butter, stirring, for 5 minutes or until lightly browned. Add half the speck to the cheese sauce. Add sourdough to remaining speck; stir until well combined.
  • Stir pasta into cheese sauce. Pour mixture into ovenproof dish. Sprinkle with bread mixture. Bake for 20 minutes or until bread is golden and crisp. Sprinkle with parsley.