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Smoky mac 'n' cheese

  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings

Ingredients

  • 350g macaroni
  • 6 rashers hickory-smoked middle bacon, coarsely chopped
  • 50g butter
  • 11/2 teaspoon smoked paprika
  • 1/3 cup (35g) plain flour
  • 3 cups (750ml) milk
  • 1/3 cup (40g) finely grated parmesan
  • 4 spring onions, thinly sliced
  • 2 cups (240g) coarsely grated cheddar

Equipment

  • Six 11/2- cup (375ml) ovenproof dishes.

Method

  • 1
    Cook the macaroni in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  • 2
    Meanwhile, heat a large saucepan over medium heat. Cook bacon, stirring, for 5 mins or until crisp. Use a slotted spoon to transfer to a bowl. Add butter to the pan and stir until butter melts. Add the paprika and cook, stirring, for 30 secs or until aromatic. Add the flour and cook, stirring, for 1 min or until the mixture is slightly grainy. Add the milk and use a balloon whisk to stir until well combined. Cook, stirring with a wooden spoon, for 5-7 mins or until mixture boils and thickens. Remove from heat. Stir in half the bacon, parmesan, spring onion and three-quarters of the cheddar. Season.
  • 3
    Preheat grill on medium. Stir macaroni into sauce. Spoon evenly among six 1 1/2-cup (375ml) ovenproof dishes.
  • 4
    Top with remaining bacon and cheddar. Cook under grill for 2 mins or until golden and heated through.

Source: taste.com.au

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