Ultimate Bacon Mac & Cheese
with 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
Macaroni
(Contains Cereals containing gluten May contain Soya)
8
British Streaky Bacon
90
Mature Cheddar Cheese
(Contains Milk)
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
20
Parmigiano Reggiano
(Contains Milk)
125
Baby Plum Tomatoes
15
Honey
17
Wholegrain Mustard
(Contains Mustard)
40
Wild Rocket
Not included in your delivery
20
Butter
1.5
Plain Flour
250
Water for the Sauce
1
Olive Oil for the Dressing
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.
Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Cook in batches if necessary.
Once cooked, transfer to a plate lined with kitchen paper and keep the bacon fat in the pan. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, grate the Cheddar cheese.
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.
Meanwhile, chop the crispy bacon into small pieces.
Once thickened, remove the sauce from the heat and stir in the Cheddar, cooked macaroni and half the chopped bacon. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
In a small bowl, combine the panko breadcrumbs, Parmigiano Reggiano and remaining chopped bacon. Season with lots of pepper, then mix to combine.
Transfer the pasta to an ovenproof dish and top with the breadcrumb mixture.
Grill until the breadcrumbs are golden and the cheese has melted, 3-5 mins.
Meanwhile, halve the baby plum tomatoes.
In a medium bowl, mix together the honey, wholegrain mustard and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min.
Season with salt and pepper, then add the tomatoes to the bowl.
Just before serving, add the rocket and toss to coat.
When ready, serve up your ultimate bacon mac & cheese on plates with the honey mustard dressed salad alongside.
Enjoy!
