Preheat your oven to 190°C. Start heating a large pot of water on the stove.Melt the butter in a saucepan. Add the garlic and cook gently to soften. Add the bacon and fry until just cooked. Set aside.Steam or boil the broccoli florets until tender but not mushy. Allow to cool for a few minutes before chopping up roughly. Set aside.Once the pot of water is boiling add a pinch of salt and the macaroni. Cook until al dente, then drain.Make the cheese sauce while the macaroni is cooking. Melt the butter in a small saucepan. Add the flour and whisk for a minute on the heat. Take the saucepan off the heat and gradually whisk in the milk. Return the pan to the stove and heat while whisking until the sauce has thickened slightly (it will still have a pouring consistency). Take the saucepan off the heat again, add the grated cheese and whisk until smooth.Tip half of the cooked macaroni into a large casserole or baking dish. Add half of the bacon, broccoli and cheese sauce and toss gently to combine. Add the remaining macaroni, bacon, broccoli and cheese sauce and mix gently.Arrange the tomato slices on top and sprinkle with grated cheddar cheese. Bake for 30 minutes until golden.Reprinted with the permission of Bibby's Kitchen@36. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
HousesR 3 400 000
HousesR 2 500 000
HousesR 3 800 000