Ingredients
- 300 g macaroni
- 2 garlic cloves, peeled
- 150g bacon
- 500 ml milk
- 1 tbsp mustard
- 2 tbsp plain flour
- 20 g unsalted butter
- 150 g cheddar cheese
- 25 g parmesan
- 2 sprigs of thyme
special equipment
- KitchenAid® stand mixer
Method
- Attach the fresh prep slicer shredded, with the large grating drum to the KitchenAid stand mixer. Great both cheddar and parmesan cheese and set aside.
- Place a heavy based pot over a medium heat, add bacon and garlic and cook for 5 minutes. Add the butter and flour and stir for 1 minute to cook the flour. Add all remaining ingredients - except for the pasta and stir well to combine, reduce heat to low and cook for 8 minutes until sauce is thick. Stirring occasionally to make sure nothing sticks.
- Add the cooked pasta stir until all ingredients are combined. 2-3 minutes. Serve hot.
- CHEF SUGGESTIONS: If you want to add some crunch to the dish you can bake the finished macaroni and cheese in an oven proof dish at 200C for about 10 minutes or until golden and crispy on top.
