A simple macaroni recipe with the addition of smoky bacon and leeks for a quick, nutritious supper
Author: Hannah Peebles - Marshalls
Recipe type: Main Course
Serves: 4-6
Ingredients
500g Marshalls Macaroni
250g Cheddar Cheese, grated
100g Mozzarella Cheese, grated
100g Parmasen Cheese, grated
4 tablespoons Butter
3 tablespoons Plain Flour
500ml Whole Milk
3-4 Rashers Smoky bacon, cubed
2 Large Leeks, sliced
½ Baguette, cut into chunks
Extra Parmasen Cheese, grated (topping)
Instructions
My smoked bacon and leek macaroni cheese is the ultimate comfort food
Pre-heat your over to 200C
Cook the Marshalls Macaroni, according to the pack instructions minus 2 minutes from recommended cooking time.
Whilst that is cooking, melt 2 tablespoons of the butter into a saucepan. Once completely melted, add in the flour and stir vigorously. Do this for 1 minute.
Gradually whisk in the milk, until you get a smooth bechamel sauce.
Let this simmer for 5 minutes until it thickens.
Whilst the sauce thickens, melt the remaining two tablespoons of butter in another saucepan and cook the leeks with the bacon over a medium-high heat until the bacon is relatively crispy - 6-8 minutes.
Now add the Cheddar, Mozzarella, Parmasen cheeses to your bechamel sauce and stir.
Drain macaroni and add to cheese sauce.
Stir through the bacon and leeks.
Transfer mixture to a large oven-proof dish. Add the chucks of baguette to the top and sprinkle with grated Parmesan.
Bake for 1--15 minutes or until the baguette is golden brown.
Serve with a mixed leaf, avocado, and slow-roasted tomato saldad.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2017/02/07/macaroni-mac-cheese-but-not-as-you-know-it/