Flathead with Pecorino Gourmet Mac ‘n’ Cheese
Preheat the oven to 180°C and grease four individual baking dishes.
In a medium bowl, tear the sourdough into small pieces. Add the garlic, lemon, parsley, 1 tablespoon olive oil, and a pinch of salt and pepper. Toss to combine and set aside.
Cook the macaroni as per the packet instructions. Before draining the pasta, add the spinach to the colander. Pour the pasta and water directly over the spinach to wilt slightly. Set aside.
Whilst the pasta is cooking, place the butter in a medium saucepan over medium heat. Once the butter has just melted, add the flour and stir together with a wooden spoon. Cook for 3 minutes, whilst stirring. Add the milk, ½ cup at a time, mixing well after each addition. Turn the heat to low and cook for a further 3 minutes, whilst stirring. Remove from the heat, add the mascarpone and pecorino, and stir through to melt. Set aside.
Place a large frypan over medium heat and add ½ tablespoon of olive oil. Add the leeks, and cook for 3 minutes or until beginning to soften. Add the Ferguson Flathead fillets, and cook for a further 5 minutes, stirring occasionally. Remove from the heat.
In a large bowl, add the macaroni, spinach, leek, Flathead and cheese sauce. Gently fold to combine, before dividing between the four baking dishes. Top with sourdough crumbs, and place in the oven for 15-20 minutes, or until golden.
(Dietary specifications: For Gluten Free, use gluten free bread, macaroni and plain flour. For Lactose free, use lactose free butter and cheese)