

Mix the tomatoes and bacon topping together, and arrange as the top layer of your macaroni masterpiece.

To make and assemble the Mac & Cheese: Add the pasta to the sauce and stir in until the pasta is completely coated with the creamy, dreamy roux mixture. It is important not to under-season the sauce as this can prove fatal to your masterpiece. Return the mixture to the heat and stir for two more minutes. Stir continuously until all the cheeses are melted.

Nostalgic, creamy, simple elbow macaroni. Remove from the heat and add the mustard, grated mozzarella, Cheddar and Parmesan cheese. And yes, I love our other Instant Pot recipes, too, and you can find them here. Continue to whisk for about 5 minutes to allow the roux to thicken, and the flour to cook out. Make sure that the roux is well-whisked so there are no milk-and-flour lumps, masses or chunks.īring the mix to a boil, then simmer. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes. Whisk in both flours and continue to cook, whisking continuously for at least 2 minutes to make a roux. Reduce to a low heat, gradually whisking in the milk. In a medium bowl, combine macaroni, cheese, milk, egg and salt mix well. Sauté for a minute until fragrant, but not browned. Add the garlic and spice to the hot skillet. To make the cheese sauce: Meanwhile, melt the butter in a medium-sized, heavy-based skillet. Ensure that the cut side of the tomatoes face upwards.īake for a further 20 minutes until the tomatoes are partially dehydrated and the bacon bits are crispy. Transfer the garlic tomatoes to the same baking tray housing the cooked bacon. In a bowl, mix the tomatoes with the garlic. Roast for 10 minutes until the fat has rendered and the bacon bits are well cooked and crispy-ish. To make the topping: Place the bacon bits on one side of the baking tray. Add the olive oil to prevent the pasta form sticking together. In a separate pot, boil the pasta in salted water, until al dente. Enough water to cover the macaroni when boiling itĢ50 g (1 cup) red cherry tomatoes, halvedħ5 g (5 tablespoons) mozzarella cheese, gratedħ5 g (5 tablespoons) mature Cheddar cheese, grated
