Quick macaroni cheese
|60 ml||olive oil|
|250 g||bacon — cubed|
|45 ml||cake flour|
|125 ml||white cheddar — grated|
|10 ml||dried mixed herbs|
|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|
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