Ingredients
Macaroni Cheese with Crispy Leeks & Bacon
350g dried macaroni pasta
100g streaky bacon, un-smoked, chopped into bite size pieces
1 leek, finely chopped
100g breadcrumbs
100g medium cheddar cheese, grated
15g parmesan cheese, grated
Sauce:
30g unsalted butter
30g plain flour
285ml whole milk
200g Rachel's Greek Style natural set yogurt or Rachel's crème fraiche
200g medium cheddar cheese, grated Salt & black pepper
Method
Preparation time: 30 minutes
Serves: 4
1.Prepare the pasta according to the packet instructions in a large saucepan2.Meanwhile, in a large frying pan fry the bacon until cooked through and crispy. To this, add the finely chopped leek. Once they are both cooked, take the pan from the heat and keep to one side
3.To make the sauce, melt the butter in a small saucepan and then whisk in the flour. Mix until a smooth paste is formed4.Little by little add the milk, with the pan still on the heat, whisking after each addition and until the milk is all incorporated. Add the yogurt or crème fraiche and cheese and continue to stir until the cheese is melted
5.Drain the cooked pasta and return to the saucepan, pour over the cheese sauce and toss well6.Spoon the macaroni cheese into serving dishes and top with the reserved fried bacon and leek, and scatter with breadcrumbs, extra cheese and parmesan
7. Place the dishes under a hot grill for the cheese to melt and the topping to become nice & crispTagged in Recipes