What’s for dinner? Butternut and bacon mac and cheese
Indulge in a cheesy, comfort meal you can whip up and serve under an hour.
Serves 5-6
You’ll need: 400g McCain Mashed Butternut; 250g bacon bits; 80g butter; 1/3 cup flour; 3 cups milk; 100g Parmesan cheese; 250g Cheddar cheese; 2 teaspoons garlic and herb seasoning; 300g Penne pasta.
For the breadcrumb topping – ½ cup breadcrumbs; 1 teaspoon garlic and herb seasoning; 2 tablespoons melted butter; salt and pepper.
How to:
Preheat oven to 180°C.
Cook the McCain Mashed butternut according to package instructions and set aside. Cook your pasta and set it aside.
Heat a pan on medium heat and fry the bacon bits, remove the bacon and wipe off the pan of any excess fat and add the butter.
Once the butter has melted add in the flour and slowly start adding the milk, a little at a time to avoid lumps.
Whisk continuously until it is lump free and thickens up.
Remove the sauce from the heat, add the cheeses, salt and pepper and mashed butternut.
Mix well to combine.
In an ovenproof casserole, combine the boiled pasta, butternut cheese sauce and bacon and toss well.
Season with salt and black pepper. Combine all the breadcrumb toppings and sprinkle over the dish. Sprinkle with some extra cheese.
Bake for 25-30 minutes until golden brown.
*Recipe and image by @Apriena; recipe sourced from McCain.
