Willy Wonka's Maple Bacon Mac & Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Willy Wonka's Maple Bacon Mac & Cheese

with Roasted Sweet Potato

Allergens:
Cereals containing gluten
Milk
Sulphites
Mustard

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

180 grams

Macaroni

(Contains Cereals containing gluten May contain Soya)

1 sachet(s)

Maple Syrup

150 grams

Creme Fraiche

(Contains Milk)

60 grams

Mature Cheddar Cheese

(Contains Milk)

10 grams

Chicken Stock Paste

60 grams

Bacon Lardons

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

Not included in your delivery

20 grams

Butter

1.5 tbsp

Plain Flour

250 milliliter(s)

Water

sideBannerName

Nutritional information

Energy (kJ)4950 kJ
Energy (kcal)1183 kcal
Fat52 g
of which saturates29.4 g
Carbohydrate143.8 g
of which sugars26.8 g
Protein34.3 g
Salt3.36 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Saucepan
Box Grater
Colander
Small Bowl
Large Frying Pan
Oven dish

Instructions

1

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 of salt for the macaroni.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Pop them 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.

2

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.

Meanwhile, grate the cheese.

3

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

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 maple syrup and stir to coat the bacon, then transfer to a small bowl. Add the breadcrumbs and mix together. Set aside. 

4

Pop the frying pan back on medium-high heat. Melt in the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water (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. 

Once thickened, remove the sauce from the heat and stir in the cheese, cooked macaroni and roasted sweet potato. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

5

Preheat your grill to high.

Transfer the macaroni to an ovenproof dish and top with the maple bacon crumb. 

Grill until golden, 3-5 mins.

6

Share the mac n cheese between your bowls.

Enjoy!