- 150g dried macaroni
For the sauce:
- 300ml milk
- 25g butter
- 10g flour
- Salt and freshly ground black pepper
- Cayenne pepper, to taste
- 80g Mossfield Organic or another gouda or cheddar style cheese, grated
- 40g Parmesan, grated
- 50g smoked bacon, cooked and chopped
For the crumb:
- 2 large slices bread
- 20g Parmesan, grated
- Handful chopped chervil
- Make the sauce by warming the milk in a saucepan over a medium heat. Melt the butter in a frying pan over a medium heat. When the butter froths, add the flour.
- Stir for one minute, then gradually whisk in the hot milk, to keep the mixture smooth. Cook over a medium heat for eight to ten minutes until the sauce thickens.
- Remove the pan from the heat. Stir in the salt, cayenne, black pepper, grated cheeses and cooked bacon. Combine thoroughly. This can be stored in the fridge for up to a week.
- For the crumb, toast two pieces of bread and, using a food processor, blend into chunky crumbs. Add 20g of Parmesan and a handful of chopped chervil.
- Cookthemacaroniasper manufacturer’s instructions and combine with the sauce.
- Gently heat through and serve, topped with the crumb.
Recipe by Séaneen Sullivan of L. Mulligan Grocer.
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You can use penne pasta instead if that’s what’s in your cupboard.