guest chef - the hub

Yep the hubby cooked dinner last night and is worth a look as it was rather tasty. He does make a mean macaroni cheese and I eat far too much whenever he cooks it. Last night he changed the recipe to one seen in Sainsburys  magazine and produced this lovely meal. He did change it to make a vegetarian option and used Quorn bacon (next week i'm going to add oak cured bacon to mine as I can't resist the taste of bacon with macaroni cheese).

As I arrived home late from work he was already on the go with this meal so I only managed to snap two photos of the finished article before it was devoured.

Hub likes the crusty topping....

and I like the macaroni cheese

It's a very filling meal and this recipe should serve 4 - Serve with favourite veg.

Ingredients

Cheese Sauce

75g butter

75g plain flour

1 litre milk (whichever type is preferred for the waistline)

200g cheese (Hub used cheddar) grated

2tsp of wholegrain mustard

Topping

2 stale pieces of bread. Whizz up in a food processor to get breadcrumbs

Meal

350g Macaroni dried

2 small leeks

1tbsp butter

5-6 rashers of quorn bacon for veggie version or streaky/oak cured bacon for meatties

Oven preheated to 200 degrees centigrade - fan 180 or gas 6

Method

Boil up the macaroni (usually 10 mins) and drain.

Fry the chopped leeks in the butter until soft, put onto a plate when done and then throw into the frying pan the bacon cup into small pieces until they are crispy. Set these aside with the leeks.

Sauce

In a saucepan melt 75g butter gently, using a wooden spoon stir in the flour mixing quickly. Slowly and gradually whisk in the milk and stir until it thickens. Turn the heat very low and add the cheese in small amounts stirring each until it melts into the sauce. Add the mustard and maybe a little black pepper.

Put the macaroni into a roasting dish, add the leeks, bacon and  sauce and stir up. Sprinkle the breadcrumbs and maybe a little more grated cheese if you fancy.

Bake for about 40-45 minutes or lovely golden top.