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Method
Step 1
Heat oil in a frying pan over medium heat. Add the bacon and cook, stirring, for 4 mins or until golden. Transfer to a slow cooker with the pasta, cheddar, cream cheese, milk and stock. Stir to combine. Cover and cook for 1½ hours on low, stirring halfway through cooking.
Step 2
Meanwhile, place the peas in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min or until heated through. Drain.
Step 3
Add peas and broccoli to the slow cooker and stir to combine. Cover and cook, stirring twice during cooking, for 30-40 mins or until the vegetables and pasta are tender and the liquid is almost absorbed. Stir in the chives.
Step 4
While the pasta mixture is cooking, to make crispy breadcrumbs, melt butter in a frying pan over medium-high heat. Cook breadcrumbs, stirring, for 3 mins or until just golden. Sprinkle with parmesan. Cook, tossing, for 1-2 mins or until golden brown. Transfer to a plate to cool.
Step 5
Divide pasta mixture among serving bowls. Sprinkle with breadcrumbs.
Prep time20 mins20 minutes, + standing and cooling time
+ standing and cooling time
Ingredients
1 tbs olive oil
6 short-cut bacon rashers, thinly sliced
400g macaroni
1 1/2 cups (180g) Coles Australian Shredded Tasty Cheddar
125g cream cheese, softened, chopped
2 1/2 cups (625ml) milk
1 cup (250ml) chicken stock
1 cup (120g) frozen peas
1 1/2 cups (120g) small broccoli florets
1 bunch chives, finely chopped
Crispy breadcrumbs
20g butter
1/2 cup (35g) panko breadcrumbs
1/4 cup (20g) finely grated parmesan
Description
Take mac ’n’ cheese to the next level with this tasty slow cooker recipe. Topped with a crispy breadcrumb mixture, it’s the ultimate comfort food.
Method
Step 1
Heat oil in a frying pan over medium heat. Add the bacon and cook, stirring, for 4 mins or until golden. Transfer to a slow cooker with the pasta, cheddar, cream cheese, milk and stock. Stir to combine. Cover and cook for 1½ hours on low, stirring halfway through cooking.
Step 2
Meanwhile, place the peas in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min or until heated through. Drain.
Step 3
Add peas and broccoli to the slow cooker and stir to combine. Cover and cook, stirring twice during cooking, for 30-40 mins or until the vegetables and pasta are tender and the liquid is almost absorbed. Stir in the chives.
Step 4
While the pasta mixture is cooking, to make crispy breadcrumbs, melt butter in a frying pan over medium-high heat. Cook breadcrumbs, stirring, for 3 mins or until just golden. Sprinkle with parmesan. Cook, tossing, for 1-2 mins or until golden brown. Transfer to a plate to cool.
Step 5
Divide pasta mixture among serving bowls. Sprinkle with breadcrumbs.
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