INDIVIDUAL MAC AND CHEESE IN RAMEKINS RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside.
• Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta.
• For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time.
• Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper.
• Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins.
• Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown.
• Sprinkle with the chopped parsley.

Steps:

• Preheat oven to 400 degrees. Butter four 14-ounce ovenproof dishes. In a small bowl, toss 1 tablespoon melted butter with breadcrumbs and 1/4 cup cheddar.
• In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.
• In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes, stir until melted, 2 minutes. Gradually stir in remaining cheddar until melted, 5 minutes. Add cooked pasta, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine.
• Divide the mixture among prepared dishes. Bake until bubbling, 10 minutes. Remove from the oven; sprinkle with the breadcrumb mixture. Bake until golden, 10 minutes more.