This best-ever macaroni cheese is sure to be a family favourite.
Main Ingredient: Pasta
|375 grams||Pasta; elbow|
|175 grams||Bacon; rashers, thinly sliced|
|2 cloves||Garlic cloves; crushed|
|3||Green onions; thinly sliced|
|50 grams||Plain flour|
|1 1/2 cups||Fresh mozzarella cheese; grated|
|2 tablespoons||Fresh parsley chopped|
|2||Tomatoes; thinly sliced|
|1 1/2 cups||Bread crumbs; fresh, coarse|
|1 tablespoon||Olive oil|
|1||Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Transfer to a large heatproof bowl.|
|2||Preheat oven to 180°C/160°C fan-forced. Cook bacon in a large non-stick saucepan over medium heat for 5 minutes or until golden. Add garlic and onion. Cook, stirring for 2 minutes or until onion is soft. Add to pasta.|
|3||Melt butter in same pan over medium heat. Add flour. Cook, stirring for 1 minute or until mixture is bubbling. Gradually stir in milk until smooth. Cook, stirring constantly for 8 to 10 minutes or until mixture boils and thickens. Stir in 1/2 cup cheese and parsley. Add to pasta and bacon mixture. Toss to combine. Season with salt and pepper.|
|4||Spoon mixture into a 12 cup-capacity ovenproof dish. Top with tomato. Sprinkle with breadcrumbs and remaining cheese. Drizzle with oil. Bake for 30 to 35 minutes or until top is golden. Stand 2 minutes. Serve.|
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