Macaroni Cheese with Courgettes and Bacon
I like this made with penne, but wholewheat macaroni makes a good alternative.
|2-3 oz (50-75 g) macaroni|
|1 tablespoon olive oil|
|4 oz (110 g) courgettes, sliced with their skins on (not too thinly)|
|2 oz (50 g) bacon, chopped|
|For the sauce:|
|½ oz (10 g) butter|
|½ oz (10 g) flour|
|5 fl oz (150 ml) milk|
|1½ oz (40 g) grated Cheddar cheese|
|freshly grated nutmeg|
|1 fl oz (25 ml) double cream|
|salt and freshly milled black pepper|
|For the topping:|
|1 level tablespoon Parmesan cheese (vegetarians see intro)|
|1 tablespoon breadcrumbs|
|1 pinch of Cayenne Pepper|
|1 tomato, sliced|
|Need help with conversions?|
|You will also need a 6 inch (15 cm) shallow gratin dish.|
This recipe is from Delia Smith's One is Fun!
Start off by bringing a panful of water to the boil, then add the macaroni together with some salt and a few drops of oil. Bring back to the boil then cook for 10 minutes.
While that's happening, heat a tablespoon of olive oil in a frying-pan and, over a medium heat, cook the courgettes and chopped bacon in it to soften and colour the courgettes.
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