Macaroni cheese with spinach and bacon
The Australian Women's Weekly The Happy Baby
Photographer: Andrew Young/Stylist: Kate Brown
Macaroni cheese with spinach and bacon
INGREDIENTS
375g elbow macaroni
300g spinach, trimmed
1 medium brown onion (150g), chopped finely
4 rindless bacon rashers (260g), chopped finely
50g butter
1/3 cup (50g) plain flour
1 litre (4 cups) hot milk
1½ cups (180g) coarsely grated cheddar cheese
½ cup (35g) stale breadcrumbs
METHOD
Preheat oven to 200°C/180°C fan-forced.
Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile, steam or microwave spinach until wilted; drain. Rinse under cold water; drain. Squeeze as much liquid as possible from spinach; chop coarsely.
Cook onion and bacon, stirring, in medium saucepan until onion softens. Transfer to large bowl.
Melt butter in same pan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens. Remove from heat; stir in cheese.
Combine pasta, spinach and cheese sauce in bowl with onion mixture. Pour into greased shallow 2.5-litre (10 cup) flameproof casserole dish; top with breadcrumbs.
Cook, uncovered, in oven about 30 minutes. Place dish under preheated grill to brown lightly.
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