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Add a photoFriday nights, when I am not working are all about indulgence and comfort food - recently I had my dad and brother over for dinner, and macaroni cheese with bacon was requested…however I had a little wedge of dolcelatte that I’d somehow managed to not yet devour, and as I nearly always add spinach to my tuna pasta bake, thought I would combine everything and hope for the best!
In addition we had a rather special ingredient - some beautiful giant garlic that my Dad had brought back from the Isle of Wight, that of course just had to go into the mix too!
I don't think there is honestly anything makes me happier than a great pasta bake! It was amongst one of the first dishes I learned to cook and is definitely one of my kitchen strengths. There is something quite homely and satisfying about serving up a huge bowl of hot, creamy pasta!
As per usual, I didn’t fully measure out everything other than the sauce quantities, preferring to judge by eye, pasta is very forgiving so you can't go too wrong!
Best ever Macaroni cheese – with Spinach, Bacon and Dolcelatte
Makes 6 servings – filled a large deep rectangular pyrex baking dish perfectly
As always one of my dearest guests was late, so it sat for a while happily snuggled under some foil, then popped under a medium hot grill until gloriously golden until the smell was making our stomachs rumble in anticipation!
Serve with a nice mixed green salad to make you feel slightly more virtuous if desired. And some nice fresh bread if you still have room! Check out my next post for the very special bread I made!
And If it do say so myself, this was macaroni cheese was perfection in a pyrex! Gloriously cheesy, smokey bacon, earthy spinach and carb-tastic pasta = comfort food at its best! Everything a pasta bake should be. Just avoid the scales for a few days after!
Ингредиенты
- 500g packet of macaroni,
- 5 blocks of frozen spinach cubes
- 1 giant or 3 whole garlic cloves
- 4 thick rashers of good quality smoked bacon
- 1.5 pints of white sauce, with a standard butter and flour roux, using half milk and half light vegetable stock made using marigold bouillon powder, seasoned to taste and added a scant teaspoon of Colmans mustard powder.
- A generous handful of grated mature cheddar cheese
- ¼ packet of Dolcelatte, cut into cubes.
- sprinkle of dried breadcrumbs
- more grated cheese for topping
Инструкции
- As a rough guide to recreate it â
- 1. I used a 500g packet of macaroni, boiled as per pack instructions, when it was nearly cooked through, I added 5 blocks of frozen spinach cubes and boiled for a further 3 minutes, until the blocks had thawed through, add 1 giant or 3 whole garlic cloves for a further 2 minutes, then drain well.
- 2. Dry fry 4 thick rashers of good quality smoked bacon, until crisping and browned at the edges, then broken into chunks.
- 3. Meanwhile, I made 1.5 pints of white sauce, with a standard butter and flour roux, using half milk and half light vegetable stock made using marigold bouillon powder, seasoned to taste and added a scant teaspoon of Colmans mustard powder.
- 4. Fish out the garlic, finely chop and stir into the sauce.
- 5. The sauce was then stirred into the drained pasta, along with a generous handful of grated mature cheddar cheese and about ¼ packet of Dolcelatte cut into cubes.
- 6. It was then topped it with an even sprinkle of dried breadcrumbs to add a little crunch and a little more grated cheese just for good measure!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 6 servings | |
| Calories 583 | |
| Calories from Fat 151 | 26% |
| Total Fat 17.45g | 22% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 653mg | 27% |
| Potassium 1210mg | 35% |
| Total Carbs 84.21g | 22% |
| Dietary Fiber 9.8g | 33% |
| Sugars 9.26g | 6% |
| Protein 25.52g | 41% |
