This is the dreamy pasta combination you weren’t expecting!

This Mash Up Monday, we’ve combined three amazing pasta dishes into one ultimate pasta bake: peppery cacio e pepe, creamy carbonara and oozy mac & cheese 🍝 make it for dinner this week!

Cacio e pepe carbonara mac & cheese

To make this vegetarian simply leave out the pancetta, toast the pepper in the butter and use vegetarian cheeses.

SERVES 4 PREP 15 mins COOK 30 mins. EASY

50g butter, plus extra for the dish

150g smoked, diced pancetta

1 tsp cracked black pepper

50g plain flour

700ml full-fat milk

350g macaroni

150g extra mature cheddar, grated

50g parmesan, finely grated

50g grated mozzarella

50g panko breadcrumbs

1 Heat the butter in saucepan pan over medium heat until sizzling, then fry the pancetta for 5-6 mins until crisp and golden. Turn the heat to low, add the black pepper and cook for 2 mins until well toasted. Stir in the flour and cook for 1 min more, then gradually whisk in the milk until smooth. Simmer for 3-4 mins, stirring, until thickened.
2 Meanwhile, cook the macaroni in a large pan of salted boiling water for 9-10 mins until al dente. Drain and rinse under cold water. Take the sauce off the heat and stir through the cheddar and half the parmesan until melted and smooth. Taste and season if needed, then mix in the pasta and at the last minute stir through the mozzarella.
3 Heat the oven to 200C/180C fan/gas 6 and butter a 25 x 18cm ovenproof dish. Spoon in the pasta and smooth the top. Scatter over the panko and remaining parmesan and bake for 25-30 mins until golden and bubbling.

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