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Macaroni cheese with bacon & pine nuts

Macaroni cheese with bacon & pine nuts

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(8 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
You don't get much more comforting than a melty pasta bake with a crunchy topping. Serve with a crisp green salad

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal886
  • fat60g
  • saturates34g
  • carbs60g
  • sugars4g
  • fibre3g
  • protein26g
  • salt1.4g
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Ingredients

  • 50g pine nuts
  • 4 slices pancetta or bacon, chopped

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 400g macaroni or other short pasta
  • 300ml pot double cream
  • 200ml pot crème fraîche
  • 200g Gruyère or mature cheddar, grated

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 tsp Dijon mustard
  • green salad, to serve (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the pine nuts in a dry frying pan, gently toast for 2-3 mins, then tip onto a plate. In the same pan, add the pancetta or bacon and cook for a few mins until crisp.

  2. Bring a large pan of salted water to the boil and cook the pasta following pack instructions until al dente. Drain, reserving a ladleful of the pasta cooking water for later.

  3. Meanwhile, put the double cream, crème fraîche and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted. Take off the heat, stir in the mustard and some seasoning to taste.

  4. Tip the drained pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry. Sprinkle the toasted pine nuts and cooked pancetta over the top, then scatter over the remaining cheese. Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.

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Comments (5)

Manlyfriedeggman's picture
3.75

This is SO filling! Not only does it do a great job of filling a few mouths but it lasts a few days in the fridge. I tried a few alternatives too, adding a little coriander went a long way, an extra tsp of Dijon helped combat the huge amounts of diary and finally try swapping out the creme fraiche for a low fat cheese like Quark (it just makes it a bit healthier).

Would recommend to everyone who needs to feed many of a small budget.

jamgeorge's picture

Super meal for kids and adults, the crispy bacon with pine nuts really makes a special Mac and cheese !

newmikeman's picture

Very tasty and easy to prepare.

Frantic Flapjack's picture
5

This was extremely quick to make and tasted lovely. Would definitely make again.

Questions (2)

newmikeman's picture

Having frozen some double portions, how would you suggest we reheat them - microwave?

goodfoodteam's picture

Hi there thanks for your question. For best results defrost at room temperature, then cook following the original instructions stated in the recipe. 

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