Ingredients
The following ingredients have 6 Servings
- 350 grams dry elbow macaroni (uncooked weight)
- 1 tbsp butter
- 115 grams smoked back bacon (finely diced)
- 2 leeks (halved and finely sliced)
- 100 grams frozen peas
- 30 grams butter
- 30 grams plain flour
- 500 ml full fat milk
- 200 grams mature cheddar cheese (grated)
- 50 grams smoked cheddar cheese (grated)
- 25 grams Parmesan cheese (grated)
- 1 tsp wholegrain mustard
- 1 pinch cayenne pepper
- 75 grams fresh breadcrumbs
- 40 grams mature cheddar cheese (grated)
- 25 grams Parmesan cheese (grated)
- 1 tbsp butter (melted )
Instruction
- Preheat oven to 200 C/ 180 C fan.
- Cook macaroni in boiling, salted water for two minutes less than the packet instructions suggest. Drain & set aside.
- Heat 1 tbsp butter in a saute pan and fry the bacon until it begins to brown. Add the finely sliced leeks and cook for a few minutes until they begin to soften. Add the frozen peas, give it a stir and set aside.
- Meanwhile, heat the remaining butter in a saucepan until melted and bubbling. Stir in the flour and cook for one minute.
- Remove from the heat and whisk in a little of the milk until combined. Slowly stir in the remaining milk and return to the heat, stirring until thickened.
- Remove from the heat and add the grated cheeses, mustard and cayenne. Stir well until the cheese has melted.
- To prepare the topping mix the ingredients together and sprinkle over the top of the macaroni and cheese.
- Bake, in the centre of the oven, for 30 minutes.
