Marmite-on-toast mac and cheese
Prep time: 20Total time: 
Marmite-on-toast mac and cheese
Prep time: 20Total time: 
Sarah Akhurst
Sarah Akhurst
Ingredients
- 75g sourdough bread, sliced
- 1½ tbsp Marmite
- 400g small pasta (we used conchiglie)
- 50g butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely sliced
- 50g plain flour
- 700ml milk
- 125g Gruyère, grated
- 100g vintage cheddar, grated
- 50g parmesan, grated
- 150g burrata, drained
Step by step
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Toast the sourdough bread in a toaster and spread with ½ tablespoon of the Marmite. Set aside to cool while you continue.
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Bring a large pan of salted water to the boil and add the pasta. Cook for 8-10 minutes, or until just cooked but still with some bite, as it will continue to cook in the sauce. Drain and set aside.
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Meanwhile, heat the butter in a saucepan until foaming, then add the onion and garlic. Cook gently for 5-6 minutes, until the onion is soft but not coloured. Add the flour and stir well to a smooth paste. Cook out for a minute, then slowly add the milk, whisking continuously to avoid any lumps. Bring to a simmer and cook for 4-5 minutes, or until the sauce has thickened. Whisk in the remaining Marmite, then add the Gruyère, Cheddar and parmesan. Tear the burrata into shreds and add to the pan. Continue to cook until all the cheese has melted. Season to taste.
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Preheat the oven to 200°C, fan 180°C, gas 6. Stir the cheese sauce through the pasta and transfer to a large 25cm diameter baking dish. Blitz the Marmite toast slices in a mini food processor until they resemble chunky breadcrumbs, then sprinkle on top of the pasta. Bake in the oven for 15-20 minutes, until bubbling and golden.
