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Macaroni and cheese with bacon
A comforting classic that the kids will love!

Macaroni and cheese with bacon

Ingredients

Cheese sauce:
80g butter
80g plain flour
1 litre warm full cream milk
1 cup mature white cheddar, finely grated
NOMU Sea Salt

To assemble:
1 cup bacon, diced
1 tbsp butter
1 cup freshly made breadcrumbs
NOMU One for All Grinder
500g macaroni noodles
½ cup mature cheddar cheese, finely grated

Directions

Preheat your oven to 180°C. Lightly butter 1 large or 6 small casserole dishes.

To make the cheese sauce, melt the butter in a saucepan, whisk in the flour and cook for a few minutes, stirring constantly. Whisk in the heated milk until smooth, then stir with a wooden spoon until bubbling and thick. Add the grated cheese and stir until melted. Season well.

In a hot pan, fry the diced bacon until nice and crispy.

Melt a tablespoon of butter and drizzle it over the breadcrumbs. Season with One for All Grinder and toss to coat.

In a large pot of salted boiling water, cook your macaroni noodles until al dente. As you are going to heat them again, they must still have some bite in the middle. Drain in a colander and rinse in cold water. Shake the colander really well to remove excess water, then stir the macaroni into the cheese sauce along with the bacon. Spoon into prepared dishes. Top with the remaining grated cheese, followed by the breadcrumbs, and bake for 20-25 minutes until brown and crispy on top.

Tips:
– For adults you should season the sauce with pepper and nutmeg.
– Breadcrumbs freeze really well, so whenever you have stale bread, trim off the crusts, blitz in a food processor and freeze until needed.
– Leftover bolognese also makes a delicious addition.
– You can also try layering fresh tomato on top before adding the cheese and breadcrumbs.

Ingredients

Cheese sauce:
80g butter
80g plain flour
1 litre warm full cream milk
1 cup mature white cheddar, finely grated
NOMU Sea Salt

To assemble:
1 cup bacon, diced
1 tbsp butter
1 cup freshly made breadcrumbs
NOMU One for All Grinder
500g macaroni noodles
½ cup mature cheddar cheese, finely grated

Directions

Preheat your oven to 180°C. Lightly butter 1 large or 6 small casserole dishes.

To make the cheese sauce, melt the butter in a saucepan, whisk in the flour and cook for a few minutes, stirring constantly. Whisk in the heated milk until smooth, then stir with a wooden spoon until bubbling and thick. Add the grated cheese and stir until melted. Season well.

In a hot pan, fry the diced bacon until nice and crispy.

Melt a tablespoon of butter and drizzle it over the breadcrumbs. Season with One for All Grinder and toss to coat.

In a large pot of salted boiling water, cook your macaroni noodles until al dente. As you are going to heat them again, they must still have some bite in the middle. Drain in a colander and rinse in cold water. Shake the colander really well to remove excess water, then stir the macaroni into the cheese sauce along with the bacon. Spoon into prepared dishes. Top with the remaining grated cheese, followed by the breadcrumbs, and bake for 20-25 minutes until brown and crispy on top.

Tips:
– For adults you should season the sauce with pepper and nutmeg.
– Breadcrumbs freeze really well, so whenever you have stale bread, trim off the crusts, blitz in a food processor and freeze until needed.
– Leftover bolognese also makes a delicious addition.
– You can also try layering fresh tomato on top before adding the cheese and breadcrumbs.

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