Mac and Cheese has been a weekly dinner for our kiwi family for many years because it is so easy to whip up, the kids love it and there is always leftovers for a working lunch the next day.
For years we followed the Diamond Pasta Macaroni recipe on the back of the pasta packet but over the years we have evolved with our own recipe and haven't looked back.... Today we share it with you, please let us know what you think.
1 tsp garlic
3-4 rashers of bacon (if we don't have homekill we use streaky bacon)
2 Tbsp Flour
1 tsp of Chicken Stock
1 tsp of Dry Mustard
1c cheese (whatever takes your fancy - we always have mild in the fridge)
1 Packet of Macaroni Pasta (San Roma)
Dice the onion whilst the butter is melting in a frying pan
Fry the onion with the garlic
Once the onion is soft, add the bacon and fry until cooked
Add the flour, chicken stock and dry mustard. Stir until all the flour has absorbed the butter
Slowly add the milk, stirring all the time until it thickens.
Add the cheese and pepper, take off the heat and stir until dissolved
Whilst you are doing the above, boil the macaroni pasta until it is soft. Drain in a colander.
Join the pasta and the sauce in a bowl and stir to combine
Add the 2nd cup of cheese to the top and sprinkle with herbs if you desire.
Put into a baking dish and put in the oven.
Cook at 180 degrees until the cheese on the top is brown.
Serve with steak or sweet chilli sauce and enjoy!