Ingredients Jump to Instructions ↓

  1. 6 slices bacon chopped

  2. 2 leeks finely sliced into rings Vegetable oil

  3. 6 oz frozen peas

  4. 16 oz macaroni

  5. 8oz pack cream cheese

  6. 3 oz sharp cheddar grated

  7. 1 tbsp English mustard Small bunch basil shredded

Instructions Jump to Ingredients ↑

  1. Dry the bacon and leeks for 10 mins until the bacon is golden and the leeks soft. If the bacon doesn't yield enough fat to cook it all add some vegetable oil a teaspoon at a time. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the broiler to high. Reserve 5 fl oz of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the bacon and veg. Stir until the cheese melts into a creamy sauce. Stir in the pasta and most of the basil, then sprinkle the rest of the cheese. Grill for 2-3 mins until the cheese melts. Scatter with remaining basil to serve. Yield: serves 4 Notes: This recipe is very forgiving! You can use low sodium bacon or turkey bacon, you can use full fat or no fat cream cheese, sharp or extra sharp cheddar and you can use any mustard you like. It's a "store cupboard" recipe rather than an absolutely precise can not be altered type of a recipe but I can guarantee, you'll love it so much you will always have the ingredients at hand for this!


Send feedback