|Recipe By:||Abigail Donnelly|
|Cooking Time:||1 hour 15 minutes|
|Prep Time:||20 minutes|
- 5 Tbsp Butter
- 4 Tbsp Flour
- 1 cup Milk
- 1 cup Cream
- Sea salt and freshly ground black pepper
- 2 Tbsp Olive oil
- 1 Medium onion
- 4 Garlic cloves
- 300 g Pork rashers
- 500 g Macaroni
- 250 g Mature gouda
- 2 Tbsp Fresh parsley
- 1 Ciabatta
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
2 Tbsp Olive oil
1 Medium onion, finely diced
4 garlic cloves, crushed
300 g pork rashers, chopped
500 g macaroni, cooked al dente
250 g Woolworths 10-month mature Gouda, grated
Sea salt and freshly ground black pepper to taste
For the white sauce:
4 Tbsp Butter
4 Tbsp Flour
1 cup Milk (at room temperature)
1 cup Cream
Sea salt and freshly ground black pepper, to taste
For the topping, mix:
1 Tbsp Butter, melted
2 Tbsp Fresh parsley, chopped
1 ciabatta roll, torn into crumbs
- Preheat the oven to 200°C. To make the white sauce, melt the butter in a saucepan, add the flour and mix to form a paste. Cook for 1 minute, remove from the heat and gradually whisk in the milk. Return to the heat and simmer for 5 minutes, whisking continually, until thick. Season to taste.
- Heat the olive oil in a pan, soften the onion and garlic, then add the pork rashers and fry until golden.
- Fold in the macaroni, white sauce and ¾ of the Gouda and season to taste. Transfer to an ovenproof dish or individual dishes and sprinkle over the remaining cheese and the topping. Bake for 20–25 minutes, or until golden and bubbling.
Cook's note: To make the version on our cover, blanch 500 g cannelloni, place upright into a baking dish and pour over the sauce. Bake for 20–25 minutes.
Wine: Woolworths Longmarket Chenin Blanc 2016