Stovetop bacon 'mac and cheese' recipe
Enjoy a twist on a classic with this stovetop 'mac and cheese' recipe. Easy to make, and low cost too, this midweek meal pairs a creamy cheese sauce with smoky back bacon, red pepper, and spinach. Use mature Cheddar for an extra hit of flavour.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 572 calories / serving
Ingredients
- 280g penne pasta
- 2 tbsp olive oil
- 100g smoked back bacon, roughly chopped
- 1 red pepper, deseeded and finely sliced
- 2 tbsp plain flour
- 1 pint semi-skimmed milk
- 100g medium Cheddar, grated
- 125g baby spinach
Each serving contains
- Energy
- 2405kJ 572.0kcal
- Fat
- 25g
- Saturates
- 10g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 66.7gProtein 25.1gFibre 2.7g
Method
- Bring a large pan of salted water to the boil and cook the penne to pack instructions; drain and set aside.
- Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the bacon and fry for 6-8 mins until crisp. Remove with a slotted spoon and set aside on kitchen paper. Add the pepper to the pan and cook for 5-7 mins until softened. Remove from the pan and set aside.
- Add 1½ tbsp oil to the pan and, once hot, stir in the flour to combine. Cook for 1 min, then gradually add the milk, stirring continuously. Bring to the boil, then reduce the heat to medium-low and simmer for 2-3 mins until thickened. Stir in the pasta, pepper, Cheddar and spinach and cook until the cheese has melted and the spinach has wilted. Season to taste, then divide between 4 bowls and scatter with the crispy bacon to serve.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
