Piccalilli & Bacon Macaroni Cheese

Cheesey pasta
Cheesey pasta

Introduction

Prep time
5 minutes
Cooking time
45 minutes
Serves
Serves 2
Summary
Ingredients:
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

Cooking Method

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

  2. 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.

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

  4. 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.

Don’t have caramelised onion chutney?

If you don’t have any of the key Cottage Delight ingredients but love the recipe,perhaps you have one of these tasty alternatives in your kitchen cupboards instead?