Cape-based foodie Candice says of her recipe, “This is my favourite comfort meal and definitely my ultimate macaroni cheese!”
Find out more about Candice on her food blog at www.thegorgeousgourmet.co.za.
Candice's mac 'n cheese
- 35g butter
- 1 packet bacon (shoulder or
- back), chopped
- 4 baby leeks, thinly sliced
- 400g macaroni
- 30ml (2 tbsp) cake flour
- 500ml (2 cups) full-cream milk
- salt and freshly ground black
- pepper, to taste
- 500ml (2 cups) Cheddar, grated
- 60ml (¼ cup) pecorino, grated
- 60ml (¼ cup) breadcrumbs
Heat 10g (1 tbsp) of the butter in a large non-stick frying pan and fry the bacon and leeks until the bacon is crispand the leeks are soft.
Bring a large pot of salted water to a boil and cook the pasta according to packet instructions. Drain and set aside.
Melt the remaining butter in a small saucepan and add the flour. Whisk until well combined. Slowly add themilk, whisking continuously. Bring to a boil (still stirring), reduce the heat and simmer until it starts to thicken.
Add the grated Cheddar to the white sauce and continue to whisk.Season well.
Combine the drained pasta, bacon and leeks and cheese sauce, and mix well. Pour into an ovenproof dish, topwith grated pecorino, followed by the breadcrumbs.
Place under the grill until bubbling and golden, about 10 minutes.