Monday, May 07, 2007

A Success!

The Bacon and Spinach Macaroni Cheese I linked to a couple of posts ago was a big hit last night. The EDOD finished her entire plateful, which means that this dish has now made it to high rotation in what passes for my menu planning these days (she ate it again for lunch today as well). Since I made a few changes to the recipe, I'll put my modified version here.

Bacon and Spinach Macaroni Cheese
  • 300g vegeroni pasta
  • 200g short-cut rindless bacon, roughly chopped
  • 2 tbsp cornflour
  • 2 cups milk
  • 1/2 cup water
  • ~1-2 cups grated low-fat cheddar cheese or tasty cheese
  • 30g parmesan cheese, finely grated
  • 5 portions of frozen chopped spinach, defrosted
  • black pepper and basil to taste
  • 2 eggs, beaten
Cook the pasta until just al dente. Fry the bacon, then leave to drain. Blend the cornflour with 1 cup of water, then stir over medium heat until mixture begins to thicken. Gradually add the rest of the milk and the water, then mix in the cheeses and simmer gently until melted. Season to taste, then stir spinach, bacon and pasta into the sauce. Quickly fold in beaten eggs, pour into casserole dish and cook at 200C until top is golden.

This made about five adult servings.

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