We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Spaghetti mac ’n’ cheese cake
Serves: 8
Prep time: 45 minsTotal time: 
Recipe by Emily Jonzen / Recipe photograph by Toby Scott
Spaghetti mac ’n’ cheese cake
Serves: 8
Prep time: 45 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
734Kcal
Fat
38gr
Saturates
21gr
Carbs
62gr
Sugars
7gr
Fibre
4gr
Protein
32gr
Salt
2.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 litre whole milk
- 1 bay leaf
- 160g smoked cubetti di pancetta
- 70g butter
- 75g plain flour
- 2 tsp wholegrain mustard
- 500g spaghetti
- 275g extra mature cheddar, grated
- 4 medium eggs, beaten
- 125g ball mozzarella, drained and roughly chopped
- 2 slices of white bread, about 75g, blitzed into rough breadcrumbs
Step by step
Get ahead
Prepare to the end of step 7 up to 1 hour before baking.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Heat the milk with the bay leaf until just simmering. Remove from the heat and set aside to infuse.
- Meanwhile, tip the pancetta into a large saucepan and place over a low-medium heat. Dry fry for 6-8 minutes, until crisp and golden. Remove the pancetta with a slotted spoon and set aside. Place the pan with the pancetta fat back on the heat and add the butter. Once melted, add the flour and cook, stirring, for 1-2 minutes, until the mixture is lightly golden. Remove from the heat, discard the bay leaf from the milk and add to the pan a little at a time, stirring continuously, until you have a thick sauce.
- Add half of the mustard, return to the heat and cook, stirring all the time, until the sauce is bubbling and thickened. Cook for 1-2 minutes.
- Meanwhile, cook the spaghetti in a pan of salted boiling water for 5 minutes, until only just al dente. Drain, rinse in cold water and set aside.
- Remove the sauce from the heat and stir in ¾ of the cheddar, along with the pancetta. Season to taste and set aside to cool slightly. Once the sauce has cooled, mix in the beaten eggs and stir in the spaghetti, making sure that it is well coated.
- Pile half of the spaghetti mixture into a lightly oiled, deep 23cm springform tin and scatter the mozzarella over the top. Add the remaining spaghetti mixture. Mix the remaining cheese and mustard with the breadcrumbs and a little olive oil. Sprinkle the breadcrumb mixture over the top and cover with foil.
- Transfer to a baking tray and bake the 'cake' for 45 minutes, remove the foil and bake for a further 10-15 minutes, until the top is golden brown and the 'cake' no longer wobbles if shaken slightly. Set aside for 10-15 minutes before unmoulding from the tin and cutting into wedges to serve.