Quick and easy recipe for the back at work rush with this 15 minute Mac and Cheese
300g bacon bits
1 onion – peel & chop finely
1/3 tsp nutmeg
150g mature cheddar – grate coarsely
200g baby spinach
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Macaroni: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the macaroni and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.
Cheese & bacon sauce: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a little salt and saute for 5 minutes until golden brown. Add the bacon and cook for 7 minutes until golden and crispy. Mix in the nutmeg and cook for 30 seconds, then pour in the cream and cook stirring for 2 minutes. Remove from the heat and season with salt and pepper. Add 2/3 of the mature cheddar and stir until the cream and cheese are well combined. It should be a gooey consistency. Mix in HALF the baby spinach, let it wilt, then mix in the REST to wilt. Season to taste.
Serve by mixing through the macaroni and top with the REST of the grated cheddar.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.