Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese

Servings: 8



  1. Preheat oven to 200C
  2. Cook macaroni in a pot of water with salt added until al dente. Drain the pasta when cooked and put aside to cool slightly. Chop the keiserfleisch into small batons. Pre-mix the milk, mascarpone, salt and pepper and half of the cheddar in a bowl and set aside. 

  3. In the Baccarat Le Connoisseur 6.3lt cast iron French oven, heat the oil over a high heat and fry the keiserfleisch until crisp and golden. Remove when cooked and set aside.

  4. Using the same pot, place the pasta, milk/cheese mix in and return to a high heat until mixture is simmering. Warm through completely, stirring occasionally.
  5. Sprinkle cooked keiserfleisch, remaining cheddar, cracked pepper and rosemary in the oven for 10-15 mins until golden and bubbling. Serve immediately.