Romesco Mac and Cheese

For letter E of Alphabetti we have the one and only: Elbow Macaroni. This is a vibrant, moreish mac & cheese — perfect for cooler summer nights.

15 prep

15 minutes cook

Serves 3-4

Nell Carter

Ingredients

Mac and cheese:

250gelbow macaroni

200g romesco sauce (recipe below)

50ggrated parmesan

120g ricotta

1 lemon, zested

fresh parsley

salt & pepper, to taste

Romesco sauce:

2roasted red peppers (jarred or homemade, drained)

2 garlic cloves

100gtoasted almonds (whole or flaked)

50gsundried tomatoes

1 tbspsherry vinegar

50ml olive oil

salt & pepper, to taste

Breadcrumb topping:

35g breadcrumbs (stale bread or panko)

1 tbspolive oil

1 small garlic clove, finely grated or crushed

1/2lemon, zested

salt & pepper, to taste

A summery twist on mac & cheese, with smoky romesco sauce, dollops of creamy ricotta and and garlicky pangrattato. It’s indulgent and full of flavour yet light enough for warmer days, and easy to throw together.

Method

Start with the romesco – unless you're using a shop-bought alternative. First, toast your almonds in a pan for 3–4 minutes until golden and fragrant. Then, in a blender or food processor, combine all the ingredients and blend until very smooth, adding water a teaspoon at a time to loosen as needed. You want a thick, creamy texture — not too runny.

Cover the macaroni with water, salt well, and bring to the boil, cooking until just al dente. Reserve ½ cup of starchy pasta water, then drain.

While the pasta cooks, heat a tablespoon of oil in a small pan over medium heat. Add the breadcrumbs and garlic, and cook — tossing or stirring regularly — until golden and crisp (2–4 minutes). Season with half the lemon zest and a little salt, then set aside.

In a wide pan, gently warm the romesco. Stir in a splash of pasta water to loosen. Off the heat or on very low, stir in the Parmesan gradually, adding more pasta water as required until you have a smooth, glossy texture.

Add the cooked pasta and toss well to coat. Stir in half the lemon zest and parsley, then taste and adjust the seasoning as needed.

To serve, spoon the pasta into bowls, add generous dollops of ricotta on top, a handful of crispy breadcrumbs, and finish with the remaining lemon zest and parsley. Add a drizzle of good olive oil to finish.