Bacon Pea and Leek Macaroni Cheese Recipe

Publisher Photo

Bacon Pea and Leek Macaroni Cheese Recipe

Be the first to add a review
Publisher Photo
I love this recipe because it's so quick but so delicious too. You could serve this on any occasion and dress it up with a green salad and some Ciabatta as accompaniments. I like to cook from scratch and while I know this isn't always practical for everyone, with recipes this quick and easy you can't go wrong! Enjoy!
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 6 slices bacon, chopped
  • 2 leeks, finely sliced into rings
  • Vegetable oil
  • 6 oz frozen peas
  • 16 oz macaroni
  • 8oz pack cream cheese
  • 3 oz sharp cheddar, grated
  • 1 tbsp English mustard
  • Small bunch basil, shredded

Directions

Dry the bacon and leeks for 10 mins until the bacon is golden and the leeks soft. If the bacon doesn't yield enough fat to cook it all add some vegetable oil a teaspoon at a time.
Tip in the peas and heat through.
Meanwhile, boil the pasta and heat the broiler to high.
Reserve 5 fl oz of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the bacon and veg.
Stir until the cheese melts into a creamy sauce.
Stir in the pasta and most of the basil, then sprinkle the rest of the cheese.
Grill for 2-3 mins until the cheese melts.
Scatter with remaining basil to serve. Yield: serves 4
Notes: This recipe is very forgiving! You can use low sodium bacon or turkey bacon, you can use full fat or no fat cream cheese, sharp or extra sharp cheddar and you can use any mustard you like. It's a "store cupboard" recipe rather than an absolutely precise can not be altered type of a recipe but I can guarantee, you'll love it so much you will always have the ingredients at hand for this!

Popular Videos

  • 6 slices bacon, chopped
  • 2 leeks, finely sliced into rings
  • Vegetable oil
  • 6 oz frozen peas
  • 16 oz macaroni
  • 8oz pack cream cheese
  • 3 oz sharp cheddar, grated
  • 1 tbsp English mustard
  • Small bunch basil, shredded
  1. Dry the bacon and leeks for 10 mins until the bacon is golden and the leeks soft. If the bacon doesn't yield enough fat to cook it all add some vegetable oil a teaspoon at a time.
  2. Tip in the peas and heat through.
  3. Meanwhile, boil the pasta and heat the broiler to high.
  4. Reserve 5 fl oz of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the bacon and veg.
  5. Stir until the cheese melts into a creamy sauce.
  6. Stir in the pasta and most of the basil, then sprinkle the rest of the cheese.
  7. Grill for 2-3 mins until the cheese melts.
  8. Scatter with remaining basil to serve. Yield: serves 4
Notes: This recipe is very forgiving! You can use low sodium bacon or turkey bacon, you can use full fat or no fat cream cheese, sharp or extra sharp cheddar and you can use any mustard you like. It's a "store cupboard" recipe rather than an absolutely precise can not be altered type of a recipe but I can guarantee, you'll love it so much you will always have the ingredients at hand for this!

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBacon Pea and Leek Macaroni Cheese

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review