CookingBauer XcelRecipe

Macaroni cheese with crispy leeks and bacon

CookingBauer XcelRecipe
Macaroni cheese with crispy leeks and bacon
Macaroni-cheese_2.jpg

Method

  1.  Prepare the pasta according to the packet instructions in a large saucepan.
  2. Meanwhile, in a large frying pan fry the bacon until cooked through and crispy. To this, add the finely chopped leek.
  3. Once they are both cooked, take the pan from the heat and keep to one side.
  4. To make the sauce, melt the butter in a small saucepan and then whisk in the flour. Mix until a smooth paste is formed.
  5. Little by little add the milk, with the pan still on the heat, whisking after each addition and until the milk is all incorporated.
  6. Add the yogurt or cre?me fraiche and cheese and continue to stir until the cheese is melted.
  7. Drain the cooked pasta and return to the saucepan, pour over the cheese sauce and toss well.
  8. Spoon the macaroni cheese into serving dishes and top with the reserved fried bacon and leek and scatter with breadcrumbs, extra cheese and parmesan.
  9. Place the dishes under a hot grill for the cheese to melt and the topping to become nice & crisp.

Recipe from Rachel's Organic.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

A firm family favourite dish, made gourmet!

Ingredients

350g dried macaroni pasta
100g streaky bacon, un-smoked, chopped into bite size pieces 1 leek, finely chopped
100g breadcrumbs
100g medium cheddar cheese, grated
15g parmesan cheese, grated

Sauce:
30g unsalted butter
30g plain flour
285ml whole milk
200g Greek Style natural set yogurt or Rachel's cre?me fraiche 200g medium cheddar cheese, grated
Salt & black pepper

Notes

Time: 30 minutes
Serves: 4
Nutrition: 1038 Cal, 59.5 Fat, 35.8g Sat fat (per 350g serving)