Bacon and cheese macaroni

Kids will love this new take on the family favourite.
 
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Recipe from: 15 July 2011
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 250
    g
    streaky bacon, cut into small batons
  • 30
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 400
    g
    mixed mushrooms, sliced thinly
  • 600
    ml
    milk (or half and half)
  • 2
    packets instant cheese sauce
  • 5
    ml
    dried oregano (or to taste)
  • large pinch ground nutmeg
  • 125
    ml
    fat-reduced cream
  • 250
    ml
    (tightly packed) strong cheese of your choice, coarsely grated
  • 125
    ml
    coarsely chopped parsley
  • 250
    g
    elbow macaroni or penne pasta, cooked, seasoned and oiled
  • salt and milled black pepper
  • more tasty cheese, finely grated, to serve
Servings: Change Serving
 
 

Method

 
Place the bacon in a heated saucepan and lightly brown while its own fat is rendering.
Add the olive oil and onion and sauté until translucent.
Add the mushrooms and sauté until they release their juices.
Whisk together the milk or half and half, sauce powder, oregano and nutmeg and add to the saucepan.
Stir until it boils and thickens.
Remove from heat and stir in the cream, 250 ml grated cheese, the parsley and the cooked pasta and toss lightly.
Season to taste and serve, passing around a bowl of finely grated cheese and a pepper mill for the adults.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.
 

Read more on: bake  |  pasta
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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