THE MAC IS BACK
Comfort food without fuss P5
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
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.