broccoli + bacon mac and cheese

Updated: Sep 4, 2019




prep time: 20 minutes

cook time: 30 minutes

serves 6


ingredients


250g curly pasta

1/2 head broccoli

2 rashers bacon

2 tbsp chopped tarragon

100g butter

1/4 cup plain flour

3 cups milk

2 cups cheddar cheese

1/4 cup parmesan

1 cup panko bread crumbs

1 teaspoon nutmeg

salt and pepper to taste


method


preheat oven to 180 degrees


cook pasta until al dente, this will continue to cook when baking so make sure it doesn't overcook during the boiling stage


chop broccoli into small bite-size florets and blanch in boiling water for a few minutes, you want the broccoli to still have a little bit of bite to it as this will also continue to cook. strain and season with salt and pepper


chop and pan fry the bacon until crisp, set aside


for the bechamel sauce add 50g of butter to a pot on medium heat, once melted add the plain flour and stir constantly until you have a thick paste, this should only take a few seconds


pour the milk in slowly in a steady stream until fully incorporated and thick, stir through the nutmeg and grated cheddar cheese


to a large pot add the pasta and cheesy bechamel sauce. stir through the broccoli, bacon and tarragon


transfer the mixture to a baking dish


in a seperate bowl combine the bread crumbs, 50g of melted butter, parmesan, salt and pepper and sprinkle over the top of the pasta


bake for 25-30 minutes until golden