Ultimate mac ‘n cheese

4 servings Prep: 10 mins, Cooking: 20 mins
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A crowd-pleaser stuffed with cream, cheese, bacon and leeks.

By Food24 June 18 2014
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Ingredients (10)

35 g butter
1 bacon — shoulder or back, chopped
4 leeks — baby, thinly sliced
400 g pasta — macaroni
30 ml flour — cake
500 ml milk — full cream
sea salt and freshly ground black pepper
500 ml cheddar cheese — grated
60 ml pecorino cheese — or parmesan cheese, grated
60 ml breadcrumbs
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Method:

Heat 10g (1 tbsp) of the butter in a large non-stick frying pan and fry the bacon and leeks until the bacon is crisp and the leeks are soft.

Bring a large pot of salted water to a boil and cook the pasta according to packet instructions. Drain and set aside.

Melt the remaining butter in a small saucepan and add the flour. Whisk until well combined. Slowly add the milk, whisking continuously. Bring to a boil (still stirring), reduce the heat and simmer until it starts to thicken.

Add the grated cheddar to the white sauce and continue to whisk. Season well.

Combine the drained pasta, bacon and leeks and cheese sauce, and mix well. Pour into an ovenproof dish, top with grated Pecorino/Parmesan, followed by the breadcrumbs.

Place under the grill until bubbling and golden, about 10 minutes.

Recipe reprinted with permission of AGorgeousLife. To see more recipes, click here.



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