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WOOP Wednesday: Mark Southon’s Prawn & Pancetta Mac’n’Cheese

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Ingredients

Adjust Servings:
50g Pancetta Sliced
8 Prawns
70g Baby spinach
125g Macaroni
Small bunch of chives Finely chopped
For the white wine béchamel:
2 tbsp Butter
2 tbsp Flour
1/4 cup White wine
1/4 cup Chicken stock, hot
1/2 Cup Milk, hot
1/2 Cup Cream
1/2 Cup Grated Tasty Cheese
Pinch of nutmeg
For the cheesy crumb:
3 tbsp Panko breadcrumbs
2 tbsp Grated Tasty Cheese
1/2 tbsp Parmesan

WOOP Wednesday: Mark Southon’s Prawn & Pancetta Mac’n’Cheese

  • Serves 2
  • Medium

Ingredients

  • For the white wine béchamel:

  • For the cheesy crumb:

Directions

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Steps

1
Done

Preheat the grill to 200℃. To cook the macaroni elbows: Bring a medium sized pot of water to the boil over a high heat. Once boiling add ½ tsp of salt and the macaroni elbows. Cook for 12-13 mins until the macaroni is al dente (firm to the bite). Drain into a colander.

2
Done

To make the white wine béchamel: Melt the butter in a medium sized pot over a medium-low heat. Once melted stir in the flour ensuring that there are no lumps. Cook for 1 min keeping stirring. Constantly stirring, gradually add the white wine and allow to thicken for 1 min. Then repeat with the hot chicken stock. Gradually add the hot milk still continuing to stir and allow the béchamel to thicken for 2-3 mins. Lastly stir in the cream, nutmeg and cheese and cook for 1 min more for the cheese to melt in.

3
Done

To cook the prawns and pancetta: Heat 1 tbsp of cooking oil over a medium high heat and once hot add the pancetta strips. Fry on each side for 1 min so that the pancetta is crispy. Remove from the heat and drain on a paper towel. Meanwhile dry the prawns on paper towel and season with a little salt. Return the pan to the heat and once hot add the prawns to the same pan and cook on each side for about 45 seconds. Remove the prawns from the pan and allow to cool for a minute or two. Dice up 6 of the prawns and keep 2 to garnish.

4
Done

To assemble the mac’n’cheese: Combine the cheesy crumb ingredients together in a bowl and mix well. Stir the diced prawns into the bechamel and crumble in all but 2 slices of the pancetta. Stir in the macaroni, baby spinach and half the chives. Pour into an oven proof baking dish and spread the cheesy crumb mix over the top. Place under the grill for 1-2 mins to brown.

To serve: Spoon the prawn and pancetta mac’n’cheese into bowls. Top each one with a slice of pancetta and a prawn. Lastly sprinkle over the remaining chives.

The Cafe

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