Macaroni and Cheese with Crispy Salami

by Leah Halmagyi


  • 400g macaroni pasta
  • 140g Calabrese salami, sliced
  • 1 white onion, finely diced
  • 2 tsp fennel seeds, toasted and ground
  • 1 tsp celery seeds
  • 50g unsalted butter
  • 2 Tbsp plain flour
  • 1 cup chicken stock
  • 1 cup cream
  • 75g Parmesan, grated
  • 125g mozzarella, grated
  • sea salt flakes and freshly-ground black pepper
  • juice of ½ lemon
  • 1 cup peas, blanched
  • basil, to serve


1 Cook the macaroni in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well. Meanwhile, fry the salami slices in a pan over a moderate heat until very crispy. Drain on kitchen paper.
2 Sauté the onion and seeds in butter in a saucepan over a moderate heat for 5 minutes, until softened, then add the flour and cook until the mixture becomes crumbly. Pour in the stock and cream, bring to a simmer, whisking constantly.
3 Once thickened, fold in the cheeses and lemon juice, then season with salt and pepper. Mix in the peas and pasta, then serve with basil.