Bacon macaroni cheese

Name: Bacon macaroni cheese
Cook time: 30 min
Yield: 2

with baby leaves and toasted almonds

Ready in around 30 mins

RECIPE FACT:

The first modern recipe for macaroni and cheese was included in Elizabeth Raffald's 1769 book, The Experienced English Housekeeper.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE MACARONI AND BACON:
Once the pot of water is boiling rapidly, add the macaroni and cook for 6-7 mins. Drain well into a colander, reserving 1 Tbsp of the cooking water then drizzle with a little oil to keep from sticking and place back into the pot. Cut the streaky bacon slices into ½ cm chunks. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the bacon and cook for 4-5 mins until a little crispy. Drain the bacon from the excess oil and set aside.
2. TO WARM THE CHEESE SAUCE:
Microwave option (preferred): Remove the lid from the cheese sauce and heat for 1 min in the microwave on high (750w). Stove top option: Spoon the cheese sauce into a small pot and warm for 2-3 mins over a medium-low heat.
3. TO ASSEMBLE AND COOK THE MACARONI:
Add the bacon, peas, cheese sauce, reserved cooking water and grated cheese to the macaroni pot. Season with pepper and stir to combine. Place the macaroni mix into a deep-sided dish and sprinkle with the Parmesan crumb. Bake in the oven for 15 mins or until the crumb is golden.
4. TO MAKE THE SIDE SALAD:
Peel and grate the carrot then place into a small bowl. Add the baby leaves and toasted almonds, season with salt and pepper, drizzle with olive oil and toss to combine.
TO SERVE:
Divide the bacon macaroni cheese between plates. Serve the salad on the side.