Bacon, Chilli & Tomato Macaroni Cheese
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6 people
- 500g/1.1lbs uncooked curly macaroni
- 2x400g/14oz tinned cherry tomatoes or whole peeled tomatoes
- 1 tablespoons oil
- 1 onion, peeled and diced
- 300g/10.6ozs. bacon or pancetta, diced (pancetta is amazing in this)
- 4 cloves garlic, peeled and diced
- 2 small red chillies, sliced or 1 tablespoon of hot cream peppers*
- 1 tablespoon flour
- 125g/4ozs cream cheese or sour cream
- 3 cups/750ml/1.6pints milk or evaporated milk for a creamier texture
- 450g/1lb grated cheese (I used a mixture of cheddar, tasty and gruyere)
- 1 cup parmesan cheese, grated
*Buyer's tip:
Step 1 - Preheat oven to 190C/374F and have a large baking dish around 35x22x8cm or 14x8.5x3inches ready. Boil the macaroni in a large pot of salted water for 5 minutes (you don't want this completely cooked as it will cook further in the oven). Place the macaroni in a large baking dish along with the tomatoes and stir to evenly distribute.
Step 2 - Heat the oil in a saucepan and sauté the onions and bacon/pancetta until fragrant and onion is translucent. Add the garlic and chillies and cook for a minute. Then add the flour to this mixture and stir to coat. Add the cream cheese and allow to melt. Then add the milk, grated cheese and heat until the cheese has melted and you get a creamy mixture-you can use a whisk to smooth it out. Pour over the top of the pasta and tomatoes and stir to coat. Top with parmesan cheese and bake for 30 minutes. If the top hasn't browned, place it under the grill for a few minutes to turn golden.