Nothing is more satisfying than Mac and Cheese, well hold on tight, because if you add broccoli and bacon then you have a dream come true. This loving dish can be on the table in 15 minutes flat, and really 15 minutes, not Jamie Oliver 15 minute meals, that really take 45 minutes. I did use cauliflower, for a take on cauliflower cheese, but it looked too beige, even my 4 year old asked “why is it all the same colour’. So a bit of broccoli and bacon spruces it up.
I’ve gone on a bit about cheese sauce on this blog, which I didn’t realise until now. So I’ll be lazy, due to being in a Mac and Cheese coma, and just post the link for the cheese sauce from a previous recipe. The secret ingredient is again, nutmeg.
Also if you fancy another take on Cauliflower cheese, then you can visit the archives for this delicious and equally as satisfying recipe. It’s made with coconut milk , if you’re looking for a healthier option.
Floret of broccoli, cut up very small
100g macaroni pasta
1.2 litres (2 pints) whole fat milk
50g (2oz) butter
50g (20z) plain flour
250g (8oz) mature cheddar cheese, grated
Salt and pepper
Teaspoon of nutmeg
Put the cut up broccoli and pasta in a pan together and boil for 7-8 minutes.
Meanwhile, in a frying pan, follow the link for the cheese sauce directions, and add nutmeg instead of paprika at the end.
Stir it all together, then in the frying pan you used for the cheese sauce, cut up 3 thick strips of smoked bacon and fry until crispy. I use scissors to do this.
Add the bacon sprinkled on top to the dishes of mac and cheese.