Take a look at this leek and bacon macaroni cheese.
That might not be enough. You might have to get closer.
Nope, still not there. Hang on, let me…
There we go.
I’m a big fan of Batchelors Super Pasta ‘n’ Sauce packs. Specifically, I’m a fan of their cheese leek and ham flavour. I know this is something that might get me thrown out of the Food Bloggers’ Club, but there we go – I recently admitted that my favourite meal is chips, cheese, beans and broccoli, so I’m hanging by a thread as it i.
These packets of instant pasta are honestly my go-to comfort food. I make them with water rather than milk and chuck a bunch of veg and cheese in just before serving. It becomes warm and delicious and comforting, and whenever I need a hug in a bowl then that pasta and sauce gives it to me.
This leek and bacon macaroni and cheese recipe was inspired by those trashy packets of instant pasta joy and based on my ever-popular skinny chorizo mac ‘n’ cheese. Yes, this is diet friendly. Chuck a load of cheese and bacon and pasta down your throat and be happy.
- 250g of macaroni
- 2-3 leeks, thinly sliced
- 10 sliced of bacon, all fat removed
- 40g of low-fat grated cheddar
- Salad, to serve
- 300ml vegetable stock
- 200g Quark
- 2 eggs
- Salt and pepper
- 120g of low-fat grated cheddar
- Preheat the oven to 200C
- Cook the macaroni in lightly salted water according to the packet instructions. You want it to cook until it’s still got a bite to it, as it will cook more in the oven. Drain, then set aside
- Slice the bacon into strips and fry in a pan until crispy. Remove half of the bacon, then stir in the leeks. Fry until soft
- Mix all of the ingredients for the sauce together. Mix the drained pasta with the sauce, then add the leek and bacon mix. Stir until everything is coated in the sauce
- Press into an ovenproof dish and sprinkle over the remaining 40g of cheese. Top with the remaining bacon. Bake for 20-25 minutes, leave to cool for five minutes, and serve with salad leaves