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Best-ever macaroni cheese
Best-ever macaroni cheese
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Irresistible mac and cheese, a guaranteed family pleaser.
Ingredients:
  • 375g elbow pasta
  • 175g rindless shortcut bacon rashers, thinly sliced
  • 3 green onions, thinly sliced
  • 75g butter
  • 50g plain flour
  • 1030.00 gm milk
  • 375.00 ml mozzarella cheese, grated
  • 40.00 ml fresh flat-leaf parsley, chopped
  • 2 tomatoes, thinly sliced
  • 375.00 ml coarse breadcrumbs
Instructions:
  • Boil pasta in a large saucepan of salty water according to package instructions until tender. Drain and transfer to a spacious heatproof bowl.
  • Preheat your oven to 180C/160C fan-forced for the perfect cooking environment.
  • In a large non-stick saucepan over medium heat, crisp up the bacon for 5 minutes until golden. Stir in garlic and onion, cooking for an additional 2 minutes until onion is soft. Mix into the pasta.
  • In the same pan, melt butter over medium heat. Add flour and cook, stirring for 1 minute until bubbly. Gradually whisk in milk until smooth. Keep stirring constantly for 8 to 10 minutes until it thickens. Mix in 1/2 cup cheese and parsley. Combine with pasta and bacon. Season with salt and pepper.
  • Pour the mixture into a 12-cup ovenproof dish. Arrange tomato slices on top, then sprinkle with breadcrumbs and the last cup of cheese. Drizzle with oil, then bake for 30-35 minutes until golden. Let it sit for 2 minutes before serving.

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