Macaroni and cheese with two excellent additions: semi-dried tomato for a flavour burst, and everyone's favourite addition to almost anything – bacon.
- 250 g macaroni
- 200 g short cut bacon rashers, chopped
- ¾ cup drained semi-dried tomatoes, halved
- salt and pepper, to taste
- 200 g sourdough bread, torn into pieces
- ½ cup finely grated Parmesan
- 50 g butter, chopped
- ¼ cup plain flour
- 3 cups milk
- 1 ½ cups grated tasty cheese
- 100 g fresh baby spinach leaves
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain
- Meanwhile, heat an oiled, medium, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 7 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.
- To make cheese sauce, melt butter in same clean, large saucepan over a medium heat until bubbling. Add flour. Cook, stirring for 2 minutes. Remove from heat. Gradually whisk in milk until smooth. Return to heat. Whisk until boiling and thickened. Remove from heat. Stir in half the cheese, then add spinach.
- Add pasta, bacon and tomatoes to sauce. Season with salt and pepper. Stir to combine. Spoon into a large, ovenproof dish (10-cup capacity).
- Combine bread, parmesan and remaining cheese in a bowl. Sprinkle over top of pasta.
- Cook in a very hot oven (220°C) for about 15 minutes, or until cheese is melted and top is golden brown.
Pasta is best served immediately. Macaroni can be replaced with other types of short
pasta, if preferred. Try replacing bacon with 2 x 95g cans chilli infused tuna.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||26.3 g|
|Total carbohydrates||92.1 g|
|- Sugars||16.5 g|
|Dietary fibre||5.5 g|