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Stovetop Bacon Mac & Cheese
Stovetop Bacon Mac & Cheese

Stovetop Bacon Mac & Cheese

with Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on July 21, 2023
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Looking for a quick and tasty midweek dinner option? Try cooking up our Stovetop Bacon Mac & Cheese in just 20 minutes for a delicious and speedy meal.

Allergens:
Cereals containing gluten
•Milk
•Celery
•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 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

180 grams

Macaroni

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

90 grams

Mature Cheddar Cheese

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

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)4080 kJ
Energy (kcal)975 kcal
Fat56.5 g
of which saturates31.6 g
Carbohydrate75.4 g
of which sugars9 g
Protein41.3 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Cooking Instructions and Tips

Garlic Time
1

a) Boil a full kettle.

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

Bring on the Pasta
2

a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 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.

Get Cheesy
3

a) Meanwhile, grate the Cheddar cheese.

Start your Sauce
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 your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Next, stir in the garlic until fragrant, 30 secs.

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

Mac & Cheese Time
5

a) Vigorously stir the creme fraiche, dijon mustard and both the grated Cheddar and grated Italian style cheese into the macaroni.

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.

Serve
6

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

b) Sprinkle over the chilli flakes (add less if you'd prefer things milder).

c) Serve the baby leaves alongside and drizzle over the balsamic glaze and a little olive oil.

Enjoy!

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