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Ultimate Bacon Mac & Cheese
Ultimate Bacon Mac & Cheese

Ultimate Bacon Mac & Cheese

with Parmigiano Reggiano and Honey Mustard Dressed Salad

Looking for a taste of everyday luxury? This Ultimate Bacon Mac & Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:
Cereals containing gluten
Milk
Mustard

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

180

Macaroni

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

8

British Streaky Bacon

90

Mature Cheddar Cheese

(Contains: Milk)

150

Creme Fraiche

(Contains: Milk)

25

Panko Breadcrumbs

(Contains: Cereals containing gluten)

20

Parmigiano Reggiano

(Contains: Milk)

125

Baby Plum Tomatoes

15

Honey

17

Wholegrain Mustard

(Contains: Mustard)

40

Wild Rocket

10

Chicken Stock Paste

Not included in your delivery

20

Butter

1.5

Plain Flour

250

Water for the Sauce

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)1196 kcal
Energy (kJ)5005 kJ
Fat72 g
of which saturates38.8 g
Carbohydrate91 g
of which sugars14 g
Protein43.7 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Grater
Grill Pan
Baking Dish
Small Bowl
Salad Bowl

Instructions

Cook the Macaroni
1

Preheat your grill to high. Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.
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.

Fry the Bacon
2

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side (cook in batches if necessary).
Once cooked, transfer to a plate lined with kitchen paper and keep the bacon fat in the pan. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, grate the cheese.

Make the Sauce
3

Pop the frying pan back on medium-high heat. Melt in the butter, then stir in the flour (see ingredients for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see ingredients for amount), double cream and chicken stock paste. Bring to the boil, stir and simmer until thickened, 2-3 mins.
Meanwhile, chop the crispy bacon into small pieces.
Once thickened, remove the sauce from the heat and stir in the grated Cheddar, cooked macaroni and half the chopped bacon. TIP: Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Grill the Mac & Cheese
4

Pop the panko breadcrumbs, parmesan and remaining chopped bacon into a small bowl. Season with lots of pepper, then mix to combine.
Transfer the pasta to an ovenproof dish and top with the breadcrumb mixture.
Grill until the breadcrumbs are golden and the cheese has melted, 3-5 mins.

Salad Time
5

Meanwhile, halve the baby plum tomatoes.
In a medium bowl, mix together the honey, wholegrain mustard and olive oil for the dressing (see ingredients for amount). TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. Season with salt and pepper, then add the tomatoes to the bowl.
Just before serving, add the rocket and toss to coat.

Serve
6

Serve up your ultimate bacon mac & cheese on plates with the honey mustard dressed salad alongside.
Enjoy!

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