Best Double Bacon Crumbed Mac and Cheese
with Roasted Sweet Potato and Asparagus
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Mustard
- Soya
- May contain traces of allergens
- Milk
Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. The bacon crumb here makes it even better, taking it from just a regular mac and cheese to one of the best.
Ingredients
2 unit(s)
Sweet Potato
100 grams
Asparagus
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
90 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
10 grams
Chicken Stock Paste
120 grams
British Smoked Bacon Lardons
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
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 salt for the macaroni.
Peel and chop the sweet potatoes into 2cm chunks. Trim the bottom 2cm from the asparagus and discard. Halve the asparagus.
Pop the sweet potatoes 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, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
When the pasta has 5 mins remaining, add the asparagus to the pan to cook for the remaining time.
Once cooked, drain the pasta and asparagus in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Meanwhile, grate the cheese.
Make kid friendly: If you’d prefer to serve the veg on the side, cook it like this: When the sweet potatoes have around 10 mins left, push them to one side of the baking tray and pop the asparagus onto the other side of the tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. Return to the oven and roast until tender, 10-12 mins.
This step uses heat! Close, constant supervision is mandatory. Adults: you must be next to the hob, ready to switch off the heat or move the pan instantly if needed.
Kids step: Pop a large frying pan on medium heat. Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a thick 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, Dijon mustard and chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins.
Make kid friendly: If your kids aren't keen on mustard, add less or add a little at a time, tasting and adjusting to your kids' preference.
Once thickened, remove the sauce from the heat and stir in the Cheddar, cooked macaroni, asparagus and roasted sweet potatoes. Add a splash of water if it's a little thick. Season to taste with salt and pepper.
Preheat your grill to high. Transfer the macaroni to an ovenproof dish, then give the frying pan a wash.
Return the (now empty) frying pan to a high heat with a drizzle of oil.
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 breadcrumbs to the pan and stir until the bacon and breadcrumbs are combined.
Top the macaroni with the bacon crumb and transfer to the top shelf of your oven.
Grill until golden, 3-5 mins.
Share the mac and cheese between your serving bowls.
If you have cooked the veg separately, serve on the side for those who'd like.
Enjoy!
