Matt’s Cooking Corner — Grandpa’s Loaded Mac n Cheese Bake

Ingredients:

• 2 tablespoons olive oil
• 1 medium brown onion, finely chopped
• 1 red capsicum, deseeded, diced
• 2 spring onions, chopped (or chives)
• 2 stems celery, diced
• 3 rashers bacon, rind removed, chopped
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• Pinch of chilli powder or cayenne pepper powder (to taste)
• ½ teaspoon turmeric powder
• 1 garlic clove, crushed
• 40g butter
• 1½ cups milk
• 1 cup thickened cream
• 3 tablespoons cheddar cheese spread
• 500g dried good quality Durum wheat macaroni
• 1 cup grated mozzarella (or pizza cheese)
• Pink rock salt and ground black pepper
• ½ cup coriander leaves, loosely chopped

Method:

1. Heat oil in a large saucepan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until softened. Add garlic, capsicum, celery, coriander powder, paprika, chilli powder and turmeric. Cook, stirring on lower heat for 3 minutes or until vegetables soften. Then turn off heat and cover.
2. Preheat oven to 220°C/200°C fan forced. Lightly grease an 8 cup-capacity baking dish.
3. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions. Drain. Return to saucepan. Add milk, cream, butter, and cheese spread. Stir to combine, sprinkle salt and pepper to taste.
4. Add spring onions and bacon and onion mixture to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with mozzarella.
5. Bake for 20 minutes or until golden. Stand for 5 minutes. Serve topped with coriander leaves.