Ingredients Jump to Instructions ↓

  1. Savoury Macaroni & Cheese

  2. 1/2 lb dried elbow macaroni

  3. 3 rashers back bacon, chopped

  4. 2 medium tomatoes, skinned & sliced

  5. 3 oz mushrooms, thickly sliced

  6. 1/2 pint milk

  7. 1/2 oz butter

  8. 1 Tbsp flour

  9. 1/4 lb mature cheddar cheese

  10. 1 tsp Worcestershire Sauce

  11. salt & pepper to taste

  12. Boil the macaroni according to the packet instructions. Meanwhile,

  13. slowly fry the bacon allowing its own fat to do the work. When

  14. cooked, but not crispy, add the mushrooms and fry for a couple of

  15. minutes. Melt the butter and make a roux with the flour. Remove

  16. from the heat and gradually add the milk until fully blended. Return

  17. to the heat and cook until thickened. Add the seasonings and Worcestershire sauce. Add 3 oz of the cheese and stir well. Drain

  18. the macaroni and add to the sauce. Stir well then fold in the fried

  19. bacon and mushrooms along with the tomatoes. Pour the lot into a

  20. shallow serving dish and sprinkle with the last oz of cheese. Place

  21. under a hot grill until the cheese topping is bubbly. Serves 2.


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