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Mac n Cheese
Info
Upgrade your standard macaroni and cheese with this recipe, you won't look back.
Ingredients
Method
Ingredients
- 8 rashers Streaky bacon
- 50g Bart Breadcrumbs
- 300g Macaroni
- 40g Butter
- 40g Plain flour
- 400ml Milk
- 2tsp Dijon mustard
- 1tbsp Bart smoked garlic paste
- 150g Cheddar cheese
Method
- Heat the grill and cook the bacon on each side until very crisp. Chop into small chunks and combine with the bread crumbs and ¼ of the cheese then set aside.
- Boil the kettle to fill a large pan. When the pan is boiling vigorously add a good pinch of salt and the macaroni. Cook for 12 minutes or according to the pack instructions.
- While the macaroni is cooking, melt the butter in a small thick based saucepan, sprinkle in the flour and stir with a wooden spoon. Cook whilst stirring for a minute then add the milk a little at a time, stirring continuously so it gets absorbed into the flour and slowly makes a smooth sauce. If you get any lumps, don’t panic, just beat vigorously with the wooden spoon and they’ll disperse.
- Stir in the mustard, smoked garlic, some black pepper and the remaining cheese.
- Once the macaroni is cooked, drain well and return to the pan. Pour over the cheese sauce and stir to coat well. Tip the macaroni into a large oven dish, sprinkle over the breadcrumb mixture and return to the grill for the top to melt and brown.
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