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Serves
US | Metric
Ingredients
-
350 g pasta, your choice of pasta shape, cooked al dente
-
125 g smoked bacon, diced small
-
30 g butter
-
2 tbsps plain flour
-
600 ml whole milk
-
2 tsps dijon mustard
-
1 tsp paprika
-
a pinch of chilli powder
-
130 g mozzarella cheese
-
130 g red leicester cheese, grated
-
130 g cheddar cheese, grated
-
Greek basil leaves
-
2 tbsps sun-blushed tomatoes
3 cheese Mac 'n' Cheese with Smoked Bacon
This is not for the healthy eaters out there, this is packed with cheese, it includes my sun-blush tomatoes which gives it a little sweetness, and smoked bacon because why not!
(Click here for the Sun-blushed tomato recipe).
Prep
20 minutes
Total
35 minutes
- Fry the bacon until crisp, remove with a slotted spoon and place onto kitchen paper to drain, set aside.
- Melt the butter into the bacon fat, then add the flour and cook and stir for a couple of minutes, gently pour in a little of the milk and whisk so it is combined without lumps. Keep whisking and pour in the remaining milk.
- Keep it on a simmer, add the chilli, paprika and chilli powder and stir, then add the cheeses. (Keep a handful of each cheese for the topping).
- Once the sauce is thickened and the cheeses are melted add a good handful of basil leaves and the cooked pasta, mix until it is all combined.
- Place into an oven dish and then dot over the tomatoes.
- Sprinkle over the remaining cheese, add more basil leaves and then drizzle over a little of the tomato oil.
- Place under a grill, and cook until the cheese on the top is bubbling and browned.
- Serve.
3 cheese Mac 'n' Cheese with Smoked Bacon
This is not for the healthy eaters out there, this is packed with cheese, it includes my sun-blush tomatoes which gives it a little sweetness, and smoked bacon because why not!
(Click here for the Sun-blushed tomato recipe).
favorite
print
share
Prep
20 minutes
Total
35 minutes
Serves
US | Metric
Ingredients
-
350 g pasta, your choice of pasta shape, cooked al dente
-
125 g smoked bacon, diced small
-
30 g butter
-
2 tbsps plain flour
-
600 ml whole milk
-
2 tsps dijon mustard
-
1 tsp paprika
-
a pinch of chilli powder
-
130 g mozzarella cheese
-
130 g red leicester cheese, grated
-
130 g cheddar cheese, grated
-
Greek basil leaves
-
2 tbsps sun-blushed tomatoes
- Fry the bacon until crisp, remove with a slotted spoon and place onto kitchen paper to drain, set aside.
- Melt the butter into the bacon fat, then add the flour and cook and stir for a couple of minutes, gently pour in a little of the milk and whisk so it is combined without lumps. Keep whisking and pour in the remaining milk.
- Keep it on a simmer, add the chilli, paprika and chilli powder and stir, then add the cheeses. (Keep a handful of each cheese for the topping).
- Once the sauce is thickened and the cheeses are melted add a good handful of basil leaves and the cooked pasta, mix until it is all combined.
- Place into an oven dish and then dot over the tomatoes.
- Sprinkle over the remaining cheese, add more basil leaves and then drizzle over a little of the tomato oil.
- Place under a grill, and cook until the cheese on the top is bubbling and browned.
- Serve.