Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
I make two of these (of course 🙄). There is a method to my madness! This one here features bacon bits. My veggie alternative replaces the bacon with mushrooms and is finished off with truffle oil. Serve with a green veg for children and salad if you’re a grown up. Or if you really want to go to town, the mushroom version is a lovely side to a fat juicy steak.
Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
350g macaroni or small pasta shells
3 tbsp butter
1 tsp English Mustard
1 garlic clove crushed
200g bacon diced/bacon lardons or 100g chopped chestnut mushrooms
3 tbsp plain flour
2 tbsp grated parmesan (or Pecorino if veggie)
2 tbsp Panko crumbs
(1 tbsp truffle oil for the mushroom mac cheese)
Cook the pasta for 7 minutes or 2 minutes less than the cooking instructions.
If making the “bacon bits” version add them to a frying pan with a 1 tsp oil and cook until crisp. If making the vegetarian version, use finely chopped mushrooms instead.
Melt the butter in a saucepan and add the the garlic and mustard. Add the flour and stir to form a roux.
Whisk in the milk – don’t panic if it seems lumpy, the sauce will become smooth. Just keep whisking!
Take the sauce off the heat, season and stir in the cheddar.
Add either the mushrooms or bacon and the cooked pasta.
Pour into an ovenproof dish and sprinkle over the Panko and parmesan. Bake for 20 minutes at 200, 180 fan.