Bacon Orzo Mac and Cheese
with Mushrooms and Rocket
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120 grams
Orzo
(Contains Cereals containing gluten)
90 grams
British Smoked Bacon Lardons
120 grams
Sliced Mushrooms
60 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the orzo, 10 mins.
- Once cooked, drain, pop back in the pan and drizzle with oil.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the bacon lardons and mushrooms, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
- Grate the mature cheddar cheese.
- Next, stir in the chicken stock paste, creme fraiche and water (see pantry). Simmer, 2-3 mins. Remove from the heat.
- Stir in the mature cheddar cheese, grated hard Italian style cheese and sun-dried tomato paste.
- Add the orzo to the frying pan. Toss to coat.
- Share between your bowls. Top with the rocket leaves.
- Enjoy!
