Macaroni Cheese is just one of those comfort food, “everyone’s Mom makes the best”, dishes. It’s the basic cheese and pasta combination that just calls out for imaginative combinations of extras. Like a four cheese Macaroni with blue cheese, mature cheddar, feta and mozzarella. Or you can add some basic mince with a tomato-based sauce for a meatier version. Or cooked roast chicken pieces. Or ham and tomatoes. Or (like I did here) bacon, sun-dried tomatoes and mixed herbs. Or make a crispy topping with some bread crumbs on top of your pasta mixture. Or it’s perfectly divine just plain with some nutmeg. Play around with the flavor combinations to find your favorite. The great thing about this recipe is that it’s a cheats Macaroni as you don’t need to make the white sauce, this is the easiest recipe and it can be double, halved or whatever you need to feed a hungry crowd.
Bacon and Sun-dried Tomato Macaroni
Ingredients: (Serves 4)
- 250g Macaroni pasta
- 250g Mature cheddar (or any full flavored cheese)
- 2 eggs
- 1 tin (250ml) evaporated milk
- Salt pepper
Extras I added:
- Streaky bacon fried and cut up into pieces
- ½ cup sun-dried tomatoes
- 15ml mixed herbs (including basil, oregano, rosemary, thyme, marjoram)
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| Ingredients |
Method:
- Preheat the oven to 180 degrees Centigrade.
- Bring a saucepan of salted water to the boil and cook the pasta as to the instructions on the packet.
- While the pasta is cooking, grate the cheese and mix together the eggs, evaporated milk, bacon, sun-dried tomatoes and seasonings.
- When the pasta is cooked, drain and put it into an ovenproof saucepan (I used a copper one they’re great in the oven) then pour the cheese mixture over the pasta.
- Bake in the oven for 10 – 15 minutes or until the top is golden brown.
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| In the copper sauce pan |
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Perfection |
Recipe Adapted from: Nigela Lawson Express
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