Ingredients

Macaroni Cheese with Crispy Leeks & Bacon

Macaroni Cheese with Crispy Leeks & Bacon

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 Rachel's Greek Style natural set yogurt or Rachel's crème fraiche

200g medium cheddar cheese, grated Salt & black pepper

Method

Preparation time: 30 minutes

Serves: 4

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. Once they are both cooked, take the pan from the heat and keep to one side

3.To make the sauce, melt the butter in a small saucepan and then whisk in the flour. Mix until a smooth paste is formed

4.Little by little add the milk, with the pan still on the heat, whisking after each addition and until the milk is all incorporated. Add the yogurt or crème fraiche and cheese and continue to stir until the cheese is melted

5.Drain the cooked pasta and return to the saucepan, pour over the cheese sauce and toss well

6.Spoon the macaroni cheese into serving dishes and top with the reserved fried bacon and leek, and scatter with breadcrumbs, extra cheese and parmesan

7. Place the dishes under a hot grill for the cheese to melt and the topping to become nice & crisp

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