Recipes
Date posted: 17/08/2018
Ingredients
| Everyday Favourites Italian macaroni | 350g |
| Béchamel (see ingredients and method) | 300ml |
| Full fat cream cheese | 200ml |
| Everyday Favourites salted butter | 1 tsp |
| Cloves garlic, chopped | 2 |
| Mustard powder | 1 tsp |
| Everyday Favourites mature white Cheddar | 200g |
| Maple cured bacon, grilled until crispy | 6 slices |
| Everyday Favourites pure Canadian maple syrup | 1 tbsp |
| Everyday Favourites natural breadcrumbs | to top |
| Parmesan | 25g |
| Ingredients for 500ml béchamel: | |
| Whole milk | 500ml |
| Onion, halved | 1 |
| Everyday Favourites bay leaf | 1 |
| Cloves | 2 |
| Everyday Favourites unsalted butter | 50g |
| Everyday Favourites plain white flour | 50g |
Method
Method for béchamel
- Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 20 mins.
- Melt the butter in another saucepan, then add the flour. Stir continuously until a roux. Continue stirring for 2 mins.
- Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
- Melt the butter in a pan. Add the garlic and mustard and cook for one minute. Add the béchamel and cream cheese, reduce the heat, simmer for one minute. Stir in the cheese until melted.
- Boil the pasta until al dente, drain and mix with the cheese sauce. Spoon half the mix into a baking dish, top with the crispy bacon broken into bits, drizzle over the maple syrup and then top with the rest of the mix.
- Top with breadcrumbs and grated Parmesan, bake for 20 minutes until golden.