Pesto Bacon Mac and Cheese Be Mine
with Peas, Cavolo Nero and Herby Crumb
Make February 14th a feast to remember for friends, family and loved ones with an indulgent dinner - made with love! A super cheesy but classic comfort dish, this recipe is sure to win over that special someone.
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
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
100 grams
Chopped Cavolo Nero
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
120 grams
Peas
90 grams
British Smoked Bacon Lardons
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
In a small bowl, combine the breadcrumbs, mixed herbs and the olive oil for the crumb (see pantry for amount). Set the crumb aside.
When your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.
When the pasta has 5 mins left, add the cavolo nero to the same pan and boil for the remaining time. TIP: Discard any tough stalks from the cavolo nero.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Melt in the butter (see pantry for amount).
Once hot, add the bacon and fry, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
Add the garlic and cook until fragrant, 1 min, then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and veg stock paste.
Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.
Meanwhile, preheat your grill to high.
Once the sauce has thickened, remove from the heat, then stir through the hard Italian style cheese, Cheddar, pesto, peas, cavolo nero and cooked macaroni.
Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Transfer the creamy pasta to an ovenproof dish and top evenly with the herby crumb.
Place your mac and cheese on a baking tray and grill until golden, 4-5 mins.
Share your pesto mac and cheese between your plates.
Enjoy!
