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
Directions:
- 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.
- Cook pasta in a saucepan of salted boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.
- 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.
- 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.
- 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.
Notes:
- 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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