Recipe & photography by Izzie Cox.
Serves 4
Ingredients
For the mac and cheese
300g Northern Pasta Co radiatori
650ml whole milk
50g unsalted butter, cut into cubes
1 tsp English mustard
75ml double cream
150g extra mature cheddar, grated
1 ball of mozzarella, torn
50g Parmesan, finely grated
Salt and freshly ground black pepper
Crispy onions, to serve
For the salsa verde
15g fresh basil
15g fresh parsley
1 garlic clove, peeled
1 tbsp capers
Zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp pickled jalapenos
Method
Put the pasta, milk, 350ml water, butter, 1 teaspoon salt and lots of pepper in a large saucepan on a medium high heat. Bring to a simmer, then turn the heat down to medium and cook for 5-7 minutes, stirring often, until the pasta is cooked and the sauce has thickened.
Meanwhile, blitz all of the salsa verde ingredients in a blender until smooth with salt and pepper.
Stir the mustard, cream and cheeses through the pasta and mix until melted. Serve into bowls topped with the salsa verde and crispy onions.
