Willy Wonka's Maple Bacon Mac & Cheese
with Roasted Sweet Potato
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)
Sweet Potato
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
1 sachet(s)
Maple Syrup
150 grams
Creme Fraiche
(Contains Milk)
60 grams
Mature Cheddar Cheese
(Contains Milk)
10 grams
Chicken Stock Paste
60 grams
British Smoked Bacon Lardons
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the macaroni.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
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.
Meanwhile, grate the cheese.
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.
Once golden, add the maple syrup and stir to coat the bacon, then transfer to a small bowl. Add the breadcrumbs and mix together. Set aside.
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 (see pantry for amount) a little at a time, followed by the creme fraiche, dijon mustard and chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins.
Once thickened, remove the sauce from the heat and stir in the cheese, cooked macaroni and roasted sweet potato. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Preheat your grill to high.
Transfer the macaroni to an ovenproof dish and top with the maple bacon crumb.
Grill until golden, 3-5 mins.
Share the mac n cheese between your bowls.
Enjoy!
