Quick macaroni cheese

4 servings Prep: 15 mins, Cooking: 15 mins

By Food24 June 22 2020
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Ingredients (13)

300 g macaroni
60 ml olive oil
250 g bacon — cubed
45 ml cake flour
600 ml milk
125 ml white cheddar — grated
10 ml dried mixed herbs
lemon juice
salt and freshly ground black pepper
60 ml fresh chives — chopped
125 ml whole corn kernels — rinsed
125 ml frozen peas — rinsed
mixed dried herbs — to sprinkle
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Bring 2.5-3 litres of water to a boil in a large saucepan and add a pinch of salt. Stir in the pasta and boil until just soft (al dente). Drain and add half of the oil. Keep warm.

Preheat the oven to 180 °C.

Heat a large frying pan and fry bacon until golden brown. Spoon out and drain on paper towel.

Heat remaining oil in the same pan and stir in the flour to form a paste. Simmer for a few minutes. Gradually stir the milk into the flour mixture, mixing continuously to prevent lumps from forming. Stir until a smooth sauce forms and it begins to thicken.

Remove from the heat and stir in the cheese. Season with dried herbs, lemon, salt and pepper. Stir in the chives, corn, peas and bacon.

Turn on the element of the oven.

Stir the sauce into the macaroni and season to taste. Spoon into a 2-3 litre oven dish or individual bowls. Sprinkle extra herbs on top and grill under the element for 10-15 minutes or until golden brown.

Serve with a salad.

Tip: Parmesan, pecorino or mature cheddar cheese is also delicious in this recipe.

Republished with permission of Heleen Meyer from the book, Make five. Photography by Neville Lockhart

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