Classic Macaroni and Cheese

Ingredients (serves 4):

  • 1/2 cup fresh white breadcrumbs
  • 20g finely grated parmesan cheese
  • 1 tablespoon roughly chopped fresh flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • 300g dried macaroni pasta
  • 175g shortcut rindless bacon, roughly chopped
  • 2 cups milk
  • 1/4 cup thickened cream
  • 50g butter, chopped
  • 1/4 cup plain flour
  • 2 teaspoons wholegrain mustard
  • 1 1/2 cups grated tasty cheese



  1. Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 17cm x 26cm (base), 6 cup-capacity baking dish. Combine breadcrumbs, parmesan cheese, parsley and 2 teaspoons oil in a bowl. Set aside.
  2. Cook pasta in a saucepan of salted boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.
  3. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
  4. Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until combined and cheese melted.
  5. Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes before serving.


  • Variation: For a Seafood pasta bake, replace bacon with 2 x 185g cans of tuna or salmon, drained. Replace parsley with dill.

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