I did this meal yesterday, and originally I was going to do a healthy one with cauliflower and courgette, there’s a great recipe for a hidden veg one here, but I wanted to do a quicker one with minimal washing up. It does have peas and leeks so at least some veg in there! And the crispy cheeky panko breadcrumb topping is so yum. Obviously adapt as you wish - your kiddos might not like leeks, or you may want to do it veggie. Its an easy one to swap and change.
Leek and Bacon Mac and Cheese with Peas
Serves 6
Ingredients
300g macaroni (I actually used spirali)
150g smoked bacon lardons or streaky bacon, chopped
1 leek, halved and finely sliced
30g butter
50g plain flour
900ml whole milk, warmed
200g mature cheddar, grated (for the sauce)
30g Parmesan, finely grated
1tsp Dijon mustard
200g frozen peas
50g mature cheddar, grated (for the top)
40g panko breadcrumbs
Method
Preheat the oven to 200°C (180°C fan) and lightly grease a baking dish, roughly 30x20cm.
Cook the macaroni in a large pan of boiling water for 2 minutes less than the packet says. Drain and set aside.
In a large pan, fry the bacon over a medium heat for about 5 minutes until golden and crisp.
Add the butter and leek and cook gently for about 10 minutes, stirring now and then, until soft and silky but not browned.
Stir in the flour and cook for 2 minutes. Gradually add the warm milk, stirring all the time, then simmer for 3 to 4 minutes until thickened and smooth.
Take off the heat and stir in the cheddar, Parmesan and mustard. The sauce should look a little looser than you'd expect, as the pasta keeps absorbing it.
Stir the pasta and frozen peas into the sauce, then tip into the baking dish.
Scatter over the remaining cheddar and the panko. Bake for 20 to 25 minutes until bubbling and golden on top.
Leave to stand for 5 minutes before serving so the sauce settles.
Notes. No salt or pepper is added, so it's suitable for little ones and bacon is salty; adults can season their own portions at the table, but I actually didn’t think it needed it. To freeze, cool completely, then portion into containers or wrap the dish tightly. Defrost overnight in the fridge and reheat covered with foil until piping hot, adding a splash of milk if it looks dry. For a veggie version, leave out the bacon and soften the leek in a little extra butter.