-
1
Preheat your oven to 200C/400F/gas Get a pan of salted boiling water going and cook your macaroni according to the packet instructions.
-
2
Meanwhile, break your bread up, place it in the food processor and whizz up to form breadcrumbs.
-
3
Set aside.
-
4
Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper.
-
5
Whizz up for 30 seconds.
-
6
Then add 2 handfuls of the Parmesan, the cream (half and half), vinegar and grated nutmeg.
-
7
Whizz until smooth and season carefully to taste so its really yummy!
-
8
By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water.
-
9
Place the pasta back into the pan and pour over every last bit of the cheesy sauce.
-
10
You want it to be quite loose because youll be surprised how quickly the sauce will disappear inside the macaroni and will look dry.
-
11
So add a few spoonfuls of the reserved cooking water.
-
12
Now you need to get yourself a baking dish about 810 cm/3 or 4-inches deep this could be an earthenware dish or even a shallow ovenproof pan.
-
13
Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top.
-
14
Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish.
-
15
Drizzle generously with good extra virgin olive oil this will give you a lovely crunchy topping.
-
16
Place in the preheated oven for 2025 minutes or until piping hot and golden on top.
-
17
Serve straight away, sprinkled with a little extra Parmesan.
-
18
Best eaten with a nice salad and youll love it.
