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Stovetop bacon 'mac and cheese' recipe

60 ratings

Enjoy a twist on a classic with this stovetop 'mac and cheese' recipe. Easy to make, and low cost too, this midweek meal pairs a creamy cheese sauce with smoky back bacon, red pepper, and spinach. Use mature Cheddar for an extra hit of flavour. See method

Serves 4
10 mins to prepare and 20 mins to cook
572 calories / serving

Ingredients

280g penne pasta
2 tbsp olive oil
100g smoked back bacon, roughly chopped
1 red pepper, deseeded and finely sliced
2 tbsp plain flour
1 pint semi-skimmed milk
100g medium Cheddar, grated
125g baby spinach

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2405kj
572kcal 29%
Fat
25g 35%
Saturates
10g 52%
Sugars
10g 11%
Salt
1.6g 27%

of the reference intake
Carbohydrate 66.7g Protein 25.1g Fibre 2.7g

Method

Bring a large pan of salted water to the boil and cook the penne to pack instructions; drain and set aside.

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Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the bacon and fry for 6-8 mins until crisp. Remove with a slotted spoon and set aside on kitchen paper. Add the pepper to the pan and cook for 5-7 mins until softened. Remove from the pan and set aside.
Add 1½ tbsp oil to the pan and, once hot, stir in the flour to combine. Cook for 1 min, then gradually add the milk, stirring continuously. Bring to the boil, then reduce the heat to medium-low and simmer for 2-3 mins until thickened. Stir in the pasta, pepper, Cheddar and spinach and cook until the cheese has melted and the spinach has wilted. Season to taste, then divide between 4 bowls and scatter with the crispy bacon to serve.