Warm, cheesy and comforting… This recipe is for all the cheese lovers out there! Tuck in with a generous bowl of this pasta bake on a cool night for the ultimate guilty pleasure. Filled with two types of cheese and a dollop of butter for good measure, this dish is sure to get your tastebuds tingling. The top is finished with breadcrumbs, butter and parsley for a lovely and delicious crust. Dig in!
- 200g macaroni, shell or spiral pasta
- 2 strips rindless bacon, diced, (optional)
- 1/4 cup butter
- 3 tablespoons plain flour
- 2 cups milk
- 230g cream cheese
- Salt and pepper
- 2 teaspoons Dijon mustard
- 2 cups grated Cheddar cheese
- 1 cup bread crumbs
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
1. Preheat oven to 180°C. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
*If using bacon; heat a frying pan over a medium heat and cook bacon until lightly browned and crispy. Set aside.
2. Heat a saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked pasta, Cheddar cheese and bacon.
3. Pour into a medium casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over pasta. Bake for 15 to 20 minutes or until golden brown and heated through.
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