Bacon and chipotle mac and cheese
| Serves: | 6 |
Ingredients
- 1 tsp Chipotle seasoning
- 250 g Smoked Jalapeno Wood Smoked streaky bacon, diced
- 1 cup Oak smoked Stanford cheese, grated
- 2 cups panko breadcrumbs
- 4 sprigs fresh thyme
- 3 cups cheddar cheese, grated
- 3/4 tsp finely ground white pepper
- 1 cup Double cream
- 3 cups milk
- 310 g cake flour, plus extra for dusting
- 1 onion, diced
- butter, melted
- organic olive oil, for drizzling
- 350 g Macaroni
- 2 1/2 tsp salt
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Bring 500ml of water and 1 ½ teaspoons of the salt to a boil and cook the pasta for 8 to 9 minutes or until al dente.
- Drain the pasta, rinse it with cold water, mix it with 1 tablespoon of olive oil and set aside.
- Melt the butter in a large saucepan over a medium-high heat.
- Add the onion and bacon and sauté for 4 to 5 minutes or until tender.
- Add the flour and whisk constantly for 1 to 2 minutes or until the mixture is smooth. Do not brown the flour.
- Add the milk and cream, season with the white pepper and the remaining 1 teaspoon of salt and bring to a simmer. Cook, whisking constantly, for 5 to 6 minutes or until the mixture thickens.
- Gradually add the grated cheeses, stirring until well blended.
- Add the thyme and transfer the mixture to a large bowl.
- Mix the cooked pasta into the cheese mixture and spoon it into a lightly greased 30cm x 20cm baking dish.
- For the topping, fry the bacon pieces until cooked and remove from the pan.
- Sauté the chipotle seasoning in the remaining tablespoon of olive oil over a medium heat for 30 seconds or until the mixture begins to smoke.
- Remove from the heat, and breadcrumbs until well coated. Sprinkle the mixture over the pasta.
- Bake in the oven for 15 to 20 minutes or until golden and crisp on top.
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