Napolina Macaroni

MACARONI PASTA CRAFTED BY EXPERTS IN ITALY - Our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.

The Neapolitan legend, loved everywhere! Everyone loves the wholesome taste of Nonna’s Mac ‘n Cheese, so we have the perfect recipe for you to give it a try!



Ingredients: 150g Diced pancetta, 200g Napolina Macaroni, 40g butter, 2 garlic cloves, crushed, 40g plain flour, ½ tsp mustard powder, 600ml whole milk, 50g fontina and/ or cheddar cheese, grated, Salt & pepper, 30g finely chopped parmesan, 2tbsp panko breadcrumbs.



Serves 4:
Cook Time 30 mins



Method:

Dry fry the pancetta until the fat begins to render. Scoop a couple of spoonful’s of pancetta and put aside, then cook the remaining pancetta.

Boil the macaroni in salted water for 5 minutes. (Trust us: you’ll bake it in step 6). Drain and set aside.

Now, to make the sauce. Melt the butter in a saucepan. Add the garlic and cook gently until pale and gold. Stir in the flour and mustard powder, then simmer for a minute or two.

Gradually pour in the milk and bring to the boil. Let the mixture simmer, stirring occasionally for 4-5 minutes. It should be think and smooth.

Remove from the heat and stir in the macaroni, browned pancetta, and all but a spoonful of the grated cheese (or cheeses). Season generously and transfer to an oven proof dish.

Mix the reserved pancetta, grated cheese, Parmesan and breadcrumbs together, then sprinkle over the top of the macaroni. Bake for 20 minutes until it’s bubbling, and irresistibly golden.



Want more recipe inspiration? Go to https://napolina.com/recipes/

Italy

Napolina

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Prep 15 mins
Cook 30 mins
Serves 4 people

150g Diced pancetta
200g Napolina macaroni*
40g Butter
2 Garlic cloves, crushed
40g Plain flour
1/2 tsp Mustard powder
600ml Whole milk
150g Fontina and/or cheddar cheese, grated
Salt & pepper
30g Finely grated parmesan
2 tbsps Panko breadcrumbs

*Did you know macaroni originates from Naples?

Preheat the oven to 200°C/180°C Fan/Gas 6
1 Dry fry the pancetta until the fat begins to render. Scoop a couple of spoonfuls of pancetta and put aside, then cook the remaining pancetta until lightly browned.
2 Boil the macaroni in salted water for 5 minutes. (trust us: You'll bake it in step 5). Drain and set aside.
3 Now, to make the sauce. Melt the butter in a saucepan. Add the garlic and cook gently until pale gold. Stir in the flour and mustard powder, then simmer for a minute or two.
Gradually pour in the milk and bring to the boil. Let the mixture simmer, stirring occasionally for 4-5 minutes. It should be thick and smooth.
4 Remove from the heat and stir in the macaroni, browned pancetta, and all but a spoonful of the grated cheese (or cheeses). Season generously and transfer to an ovenproof dish.
5 Mix the reserved pancetta, grated cheese, parmesan and breadcrumbs together, then sprinkle over the top of the macaroni. Bake for 20 minutes until it's bubbling, and irresistibly golden.

Contains Wheat

100% Durum Wheat Semolina

Expertly Crafted Nº 74, Made from Italian & Non Italian Durum Wheat, Nonna's Macaroni The Neapolitan Legend, Loved Everywhere

Box

Find more recipes at www.napolina.com/recipes

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Once opened, store in a cool dry place.
Best before end: See base of pack

Italy

Storage:
Once opened, store in a cool dry place.
Best before end: See base of pack

Usage:
6 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

Preparation
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 7 minutes until al dente.
If you like your pasta a little softer, cook for 9 minutes.
Drain, smother in sauce and enjoy.

Whole Packaging - Recycle