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Com­fort food with­out fuss P5

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RE­VISIT THOSE PANTRY STA­PLES WITH THESE OH-SO-SAT­IS­FY­ING RECIPES THAT WILL FEED THE WHOLE HUN­GRY FAM­ILY

SERVES 4. PREP 20 MINS. COOK 40 MINS IN­GRE­DI­ENTS

• 375g dried el­bow pasta

• 4 mid­dle ba­con rash­ers, trimmed, chopped

• 20g but­ter

• 2 tbsp plain flour

• 2 cups milk

• 1 chicken stock cube, crum­bled

• 100g baby spinach

• 300g can corn ker­nels, drained, rinsed

• 3 green onions, thinly sliced

• 1 ½ cups grated pizza cheese

• 1/3 cup panko bread­crumbs

METHOD

1 Pre­heat oven to 200C/180C fan­forced. Grease a 5cm-deep, 22cm square (base) oven­proof dish. Cook pasta in a large saucepan of boil­ing salted wa­ter, fol­low­ing packet di­rec­tions. Drain. Re­turn to pan.

2 Mean­while, heat a small non­stick fry­ing pan over medi­umhigh heat. Add ba­con. Cook for 3 to 4 min­utes or un­til crisp. Drain ba­con on pa­per towel. Melt but­ter in a medium saucepan over medium heat. Add flour. Cook, stir­ring, for 1 to 2 min­utes or un­til mix­ture bub­bles.

Re­move from heat. Grad­u­ally stir in milk un­til smooth and com­bined. Re­turn to heat. Bring to the boil, stir­ring. Re­duce heat to low. Cook, stir­ring con­stantly, for 4 to 5 min­utes or un­til mix­ture thick­ens. Add stock cube and spinach. Stir un­til spinach just wilts. Re­move from heat. Stir in corn, ba­con, half of the green onion and half the cheese. Sea­son with salt and pep­per.

3 Add sauce to pasta. Stir to com­bine. Spoon into pre­pared dish. Sprin­kle with bread­crumbs and re­main­ing cheese. Bake for 15 to 20 min­utes or un­til golden. Stand for 5 min­utes. Serve sprin­kled with re­main­ing green onion.

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