Piccalilli & Bacon Macaroni Cheese

Piccalilli & Bacon Macaroni Cheese


4 slices streaky bacon
Breadcrumbs 1 handful
Olive oil
1tbsp butter
3tbsp Classic Piccalilli Pickle
1tbsp flour
250ml whole milk
175g macaroni
100g Red Leicester, grated

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Grill the streaky bacon rashers until crispy. Cut into bite-sized pieces and set aside.

Heat oven to 200°C/180°C fan/gas 6. Spread the breadcrumbs out on a baking sheet, lightly drizzle with oil and bake for 5 minutes.

Melt the butter in a pan, add the Classic Piccalilli Pickle and heat for 1 minute. Add the flour and whisk gently on a low heat for 1 minute. Gradually adding the milk before bringing the mixture to a boil. Continue to whisk whilst reducing the heat and simmer ing until thickened, about 5 minutes. Add the cheese and stir until melted.

Boil the pasta until al dente. Drain the pasta and combine with the cheese sauce and bacon. Spoon into a large dish, top with breadcrumbs and bake for 20 minutes until golden. Serve.

Serves: 2  Prep: 5 minutes  Cook: 45 minutes 

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