Macaroni cheese can be as plain as cheese sauce and macaroni, or with extra bits and pieces such as with our recipe this week. Try varying the cheese you use and add anchovy for extra flavour.
|1 to taste||Salt & freshly ground pepper|
|250 g||Macaroni (Main)|
|1 Tbsp||Wholegrain mustard|
|1 cup||Tasty cheese|
|½ cup||Gruyere cheese|
|½ cup||Parmesan cheese|
|4||Bacon rashers (Main)|
|1 tsp||Ground paprika|
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- Preheat oven to 200 degC. Cook macaroni pasta in boiling salted water until just tender. Drain well andset aside.
- Melt butter in a saucepan. Add finely diced medium-size red onion and cook until tender. Stir in flour and cook until frothy. Add wholegrain mustard. Gradually add milk, stirring constantly until sauce boils and thickens.
- Remove from heat and season with salt and pepper to taste. Stir in half the grated cheese. Add macaroni, finely sliced spring onion and cooked and chopped rashers bacon, stirring to combine. Pour mixture into individual ovenproof dishes or ramekins. Scatter over the remaining grated cheese and sprinkle with paprika and black pepper.
- Cook for 20 minutes or until golden and heated through.