Scampi Mac and Cheese
Serves: 4 | Cooking Time: Prep time 5 minutes. Cook time 18 minutes
You've heard of Mac & Cheese Balls! Now.... Scampi Mac & Cheese!
Method
1. Preheat the oven to 220°C/200°C fan/gas mark 7 and bring a large saucepan of water to the boil. Remove all packaging and place the scampi on a preheated baking tray in the centre of the oven. Bake for 18 minutes, turning halfway through cooking, until crisp and golden.
2. Meanwhile, when boiling add the macaroni to the pan of water and simmer for 10-12 minutes until al dente. Drain, pop in a bowl and drizzle with oil to prevent the pasta from sticking.
3. Return the pan to the heat and gently melt the butter, sprinkle over the flour and cook for a couple of minutes then take off the heat and whisk in the milk. Return the pan to the heat and simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon. Stir in the mustard, cheese, peas and macaroni then season with salt and black pepper. Transfer to an ovenproof dish
4. When the scampi has 5 minutes left, pop the mac ‘n’ cheese in the oven on the top shelf until the sauce is bubbling.
5. Serve the mac ‘n’ cheese in warm bowls topped with the scampi and a sprinkling of chopped parsley.
Tip: If you prefer, add some cooked tenderstem broccoli instead of peas. If you are short on time use a shop bought cheese sauce.
Ingredients:
- 400g pack Whitby Seafoods Scampi
- 300g macaroni pasta
- 50g butter
- 50g plain flour
- 700ml whole milk
- 2 tsp Dijon mustard
- 175g grated mature cheddar cheese
- 150g frozen peas
- 2 tbsp chopped parsley
- Salt and black pepper
