Did you miss me? It’s been insane this week, and I was away for work for 2 days… but I did take a few photos 😉 so here’s the start of my catchup…
Can you believe that this was the first time I’d made Mac ‘n Cheese?! Shocking I know, but I haven’t really been able to find a recipe I like. I was hunting for inspiration when I spotted this recipe in my Bill Granger cookbook the other night. It was for Taleggio and Pancetta baked pasta… so it was close.
I couldn’t find Taleggio, so I used mature cheddar, and I couldn’t get pancetta so I used streaky bacon… but it was essentially the same recipe.
As always, someone had a problem with the food… ho hum… Connor didn’t like it. It was quite rich, and he didn’t like the onions. So I’ve made a few notes on the recipe to change it for next time.
Here’s my adapted recipe:
300g dried rigatoni
200g bacon, cubed
1/2 small onion, finely chopped
50g plain flour
600ml milk (or maybe more to make it creamier)
250g mature cheddar, grated
2 chopped tomatoes
1. Preheat the oven to 210 deg C. Cook the pasta until al dente.
2. Fry bacon until almost crisp. Add onion and fry until soft. Set aside in a bowl
3. Make a roux with the butter and flour, and slowly add the milk. Be careful so there aren’t lumps. Cook for 5 minutes, or until thickened.
4. Add the bacon and onion back to the mixture. Add the grated cheese (leave a bit to sprinkle on top). Once cheese has melted into the sauce, remove the pan from the heat and add the chopped tomatoes.
5. Add the cooked rigatoni to the cheese sauce, and place in an ovenproof dish. Sprinkle remaining cheese on top
6. Bake for 20-25 minutes