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Bacon and Pesto Mac and Peas
Bacon and Pesto Mac and Peas

Bacon and Pesto Mac and Peas

with Herby Crumb

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Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. Here, we're going green by swirling through green pesto and studding with peas and bacon, then topping with a herby crumb for texture and even more flavour.

Allergens:
Milk
•Cereals containing gluten
•Egg

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

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 traces of: Soya)

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

Energy (kJ)4921 kJ
Energy (kcal)1176 kcal
Fat70.4 g
of which saturates34 g
Carbohydrate95.7 g
of which sugars9.8 g
Dietary Fibre7.6 g
Protein40.5 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Garlic Press
•Large Saucepan
•Colander
•Large Frying Pan

Instructions

Get Started
1

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.

Macaroni Time
2

When your pan of water is boiling, stir in the macaroni 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.

Make the Sauce
3

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 until golden, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Next, 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. 

Say Cheese
4

Bring the sauce 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 and cooked macaroni.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Get Grilling
5

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.

Serve
6

Share your pesto mac and cheese between your plates.

Enjoy!

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