Creamy, cheesy and with a golden crunchy top, this bacon mac and cheese is the ultimate comfort food.
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Preheat oven to 180°C. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well. Return pasta to pan.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the speck or bacon and cook, stirring occasionally, for 5 mins or until golden. Add the spring onion and cook for 1 min or until heated through.
Combine the cream cheese and milk in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until the cream cheese melts and mixture is smooth. Remove from heat and stir in the cheddar, parmesan and mustard. Season.
Add the cream cheese mixture and speck mixture to the pasta and gently toss to combine. Spoon into an 8-cup (2L) ovenproof dish. Combine the breadcrumbs, oil and extra cheddar in a bowl and sprinkle over the pasta mixture. Bake for 15 mins or until the top is golden and pasta is heated through. Serve with salad leaves.
COOK. STORE. SAVE.
Clever storage: Store leftover mac ’n’ cheese in an airtight container in the fridge for up to 3 days.