A gorgeous gooey cheesy pasta with an optional (but yummy) crunchy garlic and herb breadcrumb topping.
I made this with the lonely remnants of a Christmas cheese board, we were so sick of cooked dinners that the relative simplicity of a cheesey pasta dish was just the ticket!
I used a mix of red leicester, brie, cheddar and edam cheese but you can use whatever you have knocking about in the fridge.
The breadcrumbs are by no means necessary but do make a lovely addition to this dish. My toddler loved sprinkling the breadcrumbs on and both my girls asked for more of this – win!
- 3-5 tablespoons crème fraîche or single cream
- 100 g mixed leftover cheese
- 250 g dried pasta of your choice
For the breadcrumbs you will need:
- 2-3 slices of leftover bread (you can use half a leftover baguette or other bread too if that’s what you have)
- 1 clove of garlic
- fresh or dried rosemary / basil / sage / oregano
- olive oil
1. To make the breadcrumbs, lightly toast the bread in the toaster if it is fresh or just chuck it into a blender / food processor if it is a few days old and slightly hard / stale. Peel the garlic and add to the processor with a pinch or a couple of leaves of whichever herbs you are using. Blitz until you have fine breadcrumbs. Put frying pan over a medium heat, add a drizzle of olive oil, then fry the breadcrumbs until golden and crispy.
2. Bring a large pan of salted water to the boil, and cook the pasta according to the packet instructions.
3. Add the cream or crème fraîche to a frying pan with the leftover cheeses, chopping up / grating any harder varieties first, then stir over a very low heat until melted. Season to taste. If it is too thick, you can add a few tablespoons of the pasta cooking water or some extra cream.
4. Add the pasta to the sauce and stir well.
5. Top the pasta with the breadcrumbs and enjoy 🙂