Easy Cheesy Macaroni with Bacon and Broccoli, served with the Broccoli inside or on the side.

400g macaroni
1 head broccoli – cut into florets
1 onion – peel & chop finely
5g rosemary – pick off leaves, chop finely
250g homestyle bacon – chop (2cm)
4 tbsp butter (from your pantry – for the sauce)
6 tbsp flour
2 tsp mustard powder
4 cups milk (from your pantry – for the sauce)
250g grated mozzarella
2 tomatoes – slice thinly (Ω cm)
1/3 cup panko breadcrumbs
olive oil (from your pantry)
salt & pepper (from your pantry)

How To
Preparation: Preheat the oven to 250C. Prepare all ingredients as indicated above. Boil the kettle.

Macaroni: Place a large saucepan on medium-high heat and add the boiling water. Add the macaroni and boil for 8-9 minutes until al dente (cooked, but with a slight bite and uniformly translucent). You can either cook the broccoli in the mac and cheese or serve it on the side. To cook it in the mac and cheese – add it to the pasta in the last minute of cooking. Or cook it on the side (follow the broccoli step to cook on the side). Once cooked, drain. Sprinkle with a little olive oil to prevent the macaroni from sticking together. Set aside.

Broccoli – as a side: Place a large pan on medium-high heat with a little olive oil, when hot add a splash of water and the broccoli florets and cook for 3-4 minutes until the broccoli is bright green and cooked, but with a slight bite. Remove from the pan and set aside.

Sauce: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the onion, bacon and rosemary and cook with a little salt for 5 minutes until translucent and softened. Add the butter (see quantity above for the sauce) and let it melt, before adding the flour and mustard powder. Cook the roux (flour and butter mix) for 1-2 minutes, stirring as it cooks so it doesnít burn. Take it off the heat and stir in the milk, a little bit at a time. Put it back on the heat, add HALF the grated mozzarella and stir until the mozzarella melts. Add a splash of water to loosen the sauce (you want a thick cream consistency that coats a spoon) – it will thicken while it cooks in the oven. Season with salt and pepper.

Macaroni mix: Mix the macaroni and broccoli through the sauce. Season well with salt and pepper to taste. Tip the mixture into a casserole dish and top with the tomato slices, the REST of the grated mozzarella and panko breadcrumbs. Place in the oven and bake for 15 minutes until the breadcrumbs are golden and toasted and the cheese melted and nicely browned.

Serve the cheesy macaroni in a bowl, either with the broccoli on the inside, or just on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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