Mac and Cheese with Crispy Bacon
When you need a big bowl of something moreish, it’s got to be Mac and Cheese. It is so simple to make, and with the most simple of ingredients, you rarely are short on what you need to make it.
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
200g macaroni pasta
100g pancetta cubes or rashers, chopped into small pieces (optional)
30g butter
30g flour
350ml milk
1 tsp Dijon mustard
¼ tsp nutmeg (optional)
70g white cheddar, grated
Salt and pepper
Handful of fresh parsley to garnish
Method
Cook the pasta as per packet instructions.
If using the pancetta or bacon, fry until golden and set aside.
Make a roux by melting the butter in a saucepan on medium heat. Add the flour and combine with the butter; cook for one minute, stirring vigorously until it resembles wet sand.
Whisk the milk into the saucepan with the roux gradually, whisking at all times until a creamy sauce develops.
Bring the sauce to a simmer and allow it to thicken.
Add the mustard and nutmeg.
Add the cheese and allow it to melt into the sauce.
Season to taste with salt and pepper. It is important to taste and get your seasoning right; this is a good habit to get into — always taste as you cook.
Strain and rinse the cooked pasta.
Add the pasta to the cheese sauce and stir. Add the cooked pancetta or bacon and combine through.
Season with salt and pepper and garnish with parsley.
