Macaroni Cheese with Courgettes and Bacon
I like this made with penne, but wholewheat macaroni makes a good alternative.
The courgettes can be replaced with leeks, broad beans or broccoli sprigs and, for a vegetarian, in addition to these the bacon can be replaced by mushrooms, also please see Bookham and Harrison Farms Ltd, for a 'Parmesan-style' vegetarian cheese
This recipe is from Delia's One Is Fun!. Serves 1
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. You can watch how to make perfect pasta in our Cookery School Video, just click the image to play.
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. At the same time, in a separate pan melt the butter for the sauce and stir in the flour, then add the milk bit by bit, stirring until you have a smooth sauce. Now leave it to cook gently for 4-5 minutes, then stir in the grated cheese, a seasoning of salt, pepper and freshly grated nutmeg, and finally the cream.When the macaroni is ready, drain it in a colander, then return it to the hot saucepan, along with the courgettes and bacon.
Pour in the sauce then stir to amalgamate everything well over a gentle heat, until it's all reheated. Then transfer the pasta mixture to the gratin dish, mix the Parmesan and breadcrumbs together, then sprinkle this all over the top. Sprinkle a pinch or so of cayenne over this, then arrange slices of tomato over the top. Place the dish under the grill for a few minutes, until the top is nicely browned.