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Stovetop Bacon Mac & Cheese
Stovetop Bacon Mac & Cheese

Stovetop Bacon Mac & Cheese

with Baby Leaf Salad

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Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Sulphites
•Mustard
•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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

110 grams

Mature Cheddar Cheese

(Contains: Milk)

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4264 kJ
Energy (kcal)1019 kcal
Fat60.1 g
of which saturates33.8 g
Carbohydrate76 g
of which sugars9.1 g
Dietary Fibre4.2 g
Protein44 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Colander
•Large Saucepan
•Box Grater
•Large Frying Pan

Instructions

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

2

a) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 tsp salt.

b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.

3

a) Meanwhile, grate the Cheddar cheese.

4

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

c) Stir in the garlic and cook for 30 secs.

c) Add the water for the sauce (see pantry for amount), veg stock paste, mixed herbs and cooked pasta to the pan. Bring to the boil, stirring constantly, then remove from the heat.

5

a) Stir in the creme fraiche, Dijon mustard (add less if you'd prefer things milder) and both the grated Cheddar and hard Italian style cheese.

b) Simmer until piping hot, 1-2 mins.

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

6

a) Share the bacon mac & cheese between your bowls.

b) Sprinkle over the chilli flakes for those who'd like them.

c) Serve the baby leaves alongside and drizzle over the balsamic glaze to finish.

Enjoy!

7

Step 4 MOD: If you’re adding bacon, add to it the pan before the garlic. Fry, 4-5 mins, then add the garlic and continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

 

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