Spuntino mac and cheese recipe

Spuntino Mac and Cheese Recipe | Pasta Recipes
Mac and Cheese is one of the world’s supreme comfort dishes. President Thomas Jefferson famously served it at a White House banquet in 1802, and it has seen a remarkable return to gastronomic favour in the early years of the twenty-first century. This Spuntino mac and cheese recipe uses individual cast-iron pans, served piping hot straight from the oven.


Ready In


250g macaroni pasta

Fine salt

250ml whole milk

450ml double cream

175g grated Parmesan

250g grated mozzarella

1½ tablespoons Dijon mustard

2 leeks

25g butter

2 garlic cloves, finely chopped

Flaky sea salt and black pepper

75g panko breadcrumbs

85g grated Fontina


  1. Bring a large pan of water to a rolling boil, add the pasta and some fine salt, and stir. When the water boils again, turn down to a medium heat and follow the instructions on the packet, usually simmering for around 11 minutes. Drain when al dente.
  2. Once cooled, transfer the drained pasta to a large mixing bowl and add the milk, the double cream, 125g of the Parmesan, half of the mozzarella and the Dijon mustard. Mix together thoroughly and leave to soak for 2 hours.
  3. Meanwhile, trim the leeks by removing and discarding the green tops and the roots, and finely chop. Wash the chopped leeks thoroughly to get rid of any grit. Place a medium pan over a low heat, melt the butter and very gently sweat the leeks with the garlic, 4 large pinches of flaky sea salt and a good pinch of black pepper. After about 10 minutes the leeks will have a translucent, glossy appearance. Take off the heat and leave to cool. Once the leeks have cooled, drain off any lingering fluid and add them to the soaking pasta.

Spuntino: Comfort Food (New York Style) by Russell Norman, published by Bloomsbury Publishing £17 Amazon