You can’t fault the classic combination of bacon and leek but adding the rosemary really elevates this simple mac and cheese recipe to the next level. This is a perfect dish to make for the whole family to enjoy and so quick and easy to make.
I N G R E D I E N T S
220g streaky bacon
1 leek, finely chopped
275g macaroni pasta
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
125g grated cheddar cheese
1 clove garlic
2 tbsp chopped rosemary
M E T H O D
Preheat the oven to 220°C (425°F) and while this is pre-heating, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain and set aside.
Fry the bacon until crispy and add the leeks when the bacon starts to brown. You can do this and keep an eye while you prepare the macaroni by placing the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high-ish heat. Bring to a simmer, stirring occasionally, to warm through.
Take a 1.5-litre-capacity ovenproof dish and rub with the peeled garlic, then add the macaroni mixture to the top. Top with the bacon, leek and remaining rosemary, salt and pepper and remaining cheddar, and cook for 10 minutes or until golden. Sprinkle with pepper to serve. Serves 4-6.
To see our other recipes for mac and cheese click here.