Bacon and cheese macaroni
Preparation time: 00:05
Cooking time: 00:20
Ingredients
250 g streaky bacon, cut into small batons
30 ml olive oil
1 large onion - finely chopped
400 g mixed mushrooms, sliced thinly
600 ml milk (or half and half)
2 packets instant cheese sauce
5 ml dried oregano (or to taste)
large pinch ground nutmeg
125 ml fat-reduced cream
250 ml (tightly packed) strong cheese of your choice, coarsely grated
125 ml coarsely chopped parsley
250 g elbow macaroni or penne pasta, cooked, seasoned and oiled
salt and milled black pepper
more tasty cheese, finely grated, to serve
Method
Place the bacon in a heated saucepan and lightly brown while its own fat is rendering.
Add the olive oil and onion and sauté until translucent.
Add the mushrooms and sauté until they release their juices.
Whisk together the milk or half and half, sauce powder, oregano and nutmeg and add to the saucepan.
Stir until it boils and thickens. Remove from heat and stir in the cream, 250 ml grated cheese, the parsley and the cooked pasta and toss lightly.
Season to taste and serve, passing around a bowl of finely grated cheese and a pepper mill for the adults.
Reprinted with permission of I Love Cooking.To see more recipes, click here.
Servings: 6
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