Macaroni, Cheese and Bacon
Ingredients (2 kilo)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Pasta, macaroni |
| 20.00 | g | MARVELLO Full Fat Margerine |
| 250.00 | g | Streaky bacon roughly chopped |
| White Sauce | ||
| 150.00 | g | KNORR Classic White Sauce with Roux |
| 1.50 | l | Milk |
| 150.00 | g | Cheese, Cheddar grated |
| Topping | ||
| 50.00 | g | Cheese, Cheddar grated |
Preparation
1.Cook pasta until al dente.
2.Melt marvello in a pan and cry bacon until crispy. Remove from heat drain excess oil and set aside.
3.Pour the milk and the basic white powder into a pot and bring to the boil stirring at all times and once the sauce starts to thicken add the bacon pieces and allow too simmer for 2 minutes.
4.Remove the sauce from the heat and add the grated cheddar cheese and stir will.
5.Add the cooked pasta to the sauce mixture, pour into a well greased insert (half size insert) and top with the grated cheese.
6.Bake in a preheated oven at 180 degrees Celsius for 15 minutes.
7.Chefs tips: For those Halaal customers the Bacon can be replaced with Macon.
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