September 12, 2009 Leave a comment
It’s difficult to give you a recipe for this simply because I have no idea really of the quantities I use for anything in it, it has just become something I do completely by sight. I don’t really think it matters if you don’t want to put in the bacon, the mushrooms or the spring onions, and really the quantities are not that big in proportion to the rest of the dish – after all, this is mac n cheese, not bacon, mushroom & onion pasta. Plain macaroni cheese is still completely brilliant and well loved in this household. Alternatively simply exclude the bacon for a vegetarian dinner. I’d like to tell you this serves four, but to be completely truthful with you, it serves two of us with leftovers. And eating macaroni cheese cold the next day, is a priviledge that is mine alone in the Greedy household. If you wanted uber mac ‘n cheese you could easily top this dish with seasoned breadcrumbs before putting in the oven.
- 500g macaroni
- 1 quantity of white sauce
- 100g cheddar, grated
- 50g parmesan grated
- 100g streaky bacon, chopped into inch pieces or cubed pancetta
- 100g mushrooms, sliced
- 2 spring onions, white only, chopped into 1/2 inch rounds
- salt & pepper
Preheat the oven to Gas 6. Firstly, cook the pasta in a very large saucepan as per packet instructions, drain and leave covered, to one side. In a shallow pan, fry your bacon pieces, and when it starts to brown, add your sliced mushrooms and spring onions together – the fat in the bacon should ensure you don’t need to add extra fat to fry it off but you could add a teaspoon of butter if it is very dry, if you’ve bought back bacon for instance. Then, make your white sauce and when cooked, turn off the heat and stir in three quarters of your grated cheese. Combine the pasta, cheese and bacon, mushroom and spring onion mixture in the pan you have cooked the pasta in and then pour into an ovenproof dish Sprinkle the remainder of the cheese over the top. Put in the oven for 20-30 minutes until piping hot the all way through, and brown on top. I think I’m supposed to suggest you serve this with salad or veg, but we never do. Scoff.
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