MAC ’N’ CHEESE

Serves 6

1 tbsp. olive oil 1 tbsp. butter 51⁄2 oz. bacon, diced 1 bunch scallions, greens and whites separated, finely chopped 1 lb. 2 oz. elbow macaroni 1 large tomato, finely chopped or pureed 1 tsp. hot sauce 1 sprig thyme 26 oz. water or stock 12 oz. whole or evaporated milk 7 oz. hard cheese, such as Cheddar or Gruyère, grated 21⁄2 oz. mozzarella or other stretchy cheese, such as Gouda 1 oz. breadcrumbs

1. Heat oil and butter in pressure cooker. Add bacon; fry until crisp. Add whites of the scallions. Stir to coat, stir in macaroni, tomato, hot sauce and thyme. Salt and add water/stock. Close lid, bring to high pressure, cook 5 min.

2. Manually slow release the pressure. Pour in milk, then stir in cheeses and scallion greens. Remove thyme sprig.

3. Stir on a low heat until cheese has melted.

4. Transfer to an ovenproof dish and sprinkle with remaining cheese and add breadcrumbs. Broil 5 min. and serve.

PER SERVING: 629 cal, 35g protein, 70g carbs, 4g fiber, 7g sugar, 23g fat

For a more traditional version, replace the scallions with white onion and omit the tomato and hot sauce.