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Crunchy-topped corn and bacon mac 'n' cheese recipe
Crunchy-topped corn and bacon mac 'n' cheese recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Kid-friendly mac 'n' cheese - perfect for busy weeknights!
Ingredients:
  • 375g dried elbow pasta
  • 4 middle bacon rashers, trimmed, chopped
  • 40.00 ml plain flour
  • 515.00 gm milk
  • 1 Chicken Style Stock Cube, crumbled
  • 100g baby spinach
  • 300g can corn kernels, drained, rinsed
  • 3 green onions, thinly sliced
  • 375.00 ml grated pizza cheese
  • 82.50 ml panko breadcrumbs
Instructions:
  • First, preheat your oven to 200C/180C fan-forced. Then, grease a 5cm-deep, 22cm square (base) ovenproof dish. Cook the pasta in a large saucepan of boiling salted water according to the packet directions. Once cooked, drain the pasta and return it to the pan.
  • Heat a small non-stick frying pan over medium-high heat. Cook bacon until crisp, about 3 to 4 minutes. Drain on paper towel. In a medium saucepan over medium heat, melt butter, add flour, and cook until mixture bubbles, about 1 to 2 minutes. Remove from heat and gradually stir in milk until smooth. Return to heat, bring to a boil, then reduce heat to low. Cook, stirring constantly, until thickened, about 4 to 5 minutes. Add stock cube and spinach, stirring until spinach wilts. Remove from heat and stir in corn, bacon, half of the green onion, and half of the cheese. Season with salt and pepper.
  • Pour the sauce over the pasta and mix well. Transfer the mixture to a prepared dish. Top with breadcrumbs and the rest of the cheese. Bake until golden for 15 to 20 minutes. Let it sit for 5 minutes before serving, and garnish with the remaining green onion.

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