Ultimate Bacon Mac & Cheese
with Garlic Ciabatta, Parmigiano Reggiano and Honey Mustard Dressed Salad
Looking for a taste of everyday luxury? This Ultimate Bacon Mac & Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
120 grams
British Smoked Bacon Lardons
90 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Honey
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Parmigiano Reggiano
(Contains Milk)
125 grams
Baby Plum Tomatoes
17 grams
Wholegrain Mustard
(Contains Mustard)
40 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your grill to high. Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the pasta to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, grate the Cheddar cheese.
Once golden, add half the honey to the bacon and stir to coat. Transfer to a medium bowl. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min.
Pop the frying pan back on medium-high heat. Melt in the butter, then stir in the flour (see pantry for both amounts). 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 chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins.
While the sauce thickens, peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up.
Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Once thickened, remove the sauce from the heat and stir in the Cheddar 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 cheesy pasta to an ovenproof dish and sprinkle over the Parmigiano Reggiano. Top with the honeyed bacon.
Grill your mac and cheese and garlic ciabatta until both are golden, 3-5 mins.
Meanwhile, halve the baby plum tomatoes.
In a medium bowl, combine the remaining honey, wholegrain mustard and a drizzle of oil.
Season with salt and pepper, then add the tomatoes.
Just before serving, add the rocket and toss to coat in the dressing.
When ready, share the ultimate bacon mac & cheese between your plates.
Serve the garlic ciabatta and honey mustard salad alongside.
Enjoy!
