Mac n cheese with crisp bacon
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 30 g butter
- 2 tbsps extra virgin olive oil
- 1 tbsp balsamic vinegar
- 125 g vine tomatoes
- 2 tbsps parmesan cheese grated
- 60 g dry breadcrumbs, very finely ground
- 200 g shoulder bacon, chopped
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Cooking Instructions
- Preheat the oven to 220°C.
- Grill the bacon until crisp. Mix with the breadcrumbs and Parmesan.
- Drizzle the tomatoes with balsamic and olive oil and roast for 10 minutes or until soft.
- In a saucepan, melt the butter and add the flour, stirring continuously, to form a paste.
- Cook for 1 minute, then remove from the heat and gradually add the milk and cream, whisking continuously. Return to the heat and simmer for 5 minutes, stirring. Add the Emmenthal and nutmeg and season.
- Arrange the rigatoni standing upright in a greased baking dish. Ladle the sauce into the pasta tubes, ensuring all the pasta is covered. Arrange the roast tomatoes on top and sprinkle with the cheesy bacon crumbs.
- Bake for 20 minutes, or until golden brown.
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