Sundried tomato & herb creamy baked mac & cheese with crispy breadcrumbs

Sundried tomato & herb creamy baked mac & cheese with crispy breadcrumbs

Bread. On. Pasta. Need I say more?

Ingredients: (serves 2)
6 soft cheese triangles
200ml cream
2 slices of leftover bread, crumbed
4 sundried tomatoes, chopped
1 tsp italian herb seasoning
3 pinches salt
2-3 tbsp olive oil
+ fusili or pasta of choice (2 cups)

Preheat your oven to 200c fan. Place your crumbed bread in a layer across a baking tray. Drizzle lightly with olive oil and sprinkle ½ italian herb seasoning and 1 pinch of salt. Thoroughly mix together with your hands until the crumbs are coated and pop in the oven for about 10-15 minutes until *almost* golden and crisp - this is key! Salt a pot of pasta water with 1 pinch of salt, and cook your pasta as directed on packaging. In another pot, on a low heat, pour your cream, sundried tomatoes, the rest of your italian herb seasoning and the last pinch of salt. Mix together until combined and let warm until lightly bubbling. Add in your cheese triangles and stir until all is melted and combined. If you need, add a pinch of cornflour, but the sauce will thicken when we bake in the oven. When the pasta is ready and sauce is all combined, place pasta in your baking dish(es), can be individual baking dishes, or a small walled baking tray. Pour over your cheesy sauce and top with breadcrumbs. Pop in the oven for 4-5 mins and then remove before the breadcrumbs get too brown (we want them lovely and golden) and serve! If you can’t find cheese triangles, you can sub for 6 hefty tbsp cream cheese.