This is a mac and cheese using cream, feta, leek, broad beans and a garlic crouton topping.
There’s nothing wrong with normal mac and cheese, but if you want something a little more grown up then this is a good variation. And the crouton topping is like having garlic bread with your cheesy pasta – delicious!
- 300g dried pasta – you can use whatever you feel like
- 100 ml cream
- 100 ml white wine
- half a leek, sliced thinly
- handful of broad beans or peas (optional)
- 4 sage leaves, chopped finely
- 150g feta cheese, crumbled
- 1 Tbsp chopped parsley
- 2 or 3 slices of toasted bread
- clove of garlic, cut in half cross-wise for rubbing on toast
- knob of butter
- Bring a pot of water to the boil for the pasta.
- While waiting for the water to boil, rub the cut side of the garlic onto the toast. Chop or rip the toast into small pieces.
- Heat a knob of butter in a hot frying pan and fry the parsley and bread until crisp and fragrant. Put aside.
- Cook the pasta in boiling water until al dente – about 12 minutes or according to packet. (I always add a big pinch of salt and some olive oil to the water before putting in the pasta.)
- Meanwhile, put the cream and white wine into a sauce pan on medium-low heat.
- Add the sliced leek, sage and broad beans to the cream. Heat slowly, stirring occasionally, until hot but do not boil.
- Add the crumbled feta and stir until melted.
- Remove from heat and season with pepper, and salt if needed.
- Mix sauce with pasta.
- Transfer to a large serving dish, sprinkled with the bread topping. I suppose if you really wanted you could sprinkle with extra grated cheddar and grill briefly.
Enjoy with a glass of wine, while your kids wonder what on earth these green bits are that have invaded their mac and cheese.