Cheat’s Super Easy Truffle Bacon ‘Mac’ & Cheese
with Green Beans & Spinach
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Fish
- Milk
- Sesame
- Wheat
- Gluten
- Eggs
- Almond
- Cashew
- Macadamia
- Pine nut
- Crustaceans
- Sulphites
- Pistachio
- Molluscs
- Walnut
Move over, macaroni! Orecchiette is the perfect pasta for scooping up tonight's creamy, two-cheese pasta sauce - complete with a drizzle of truffle oil for a mushroomy depth of flavour. Complete the dish with steamed greens for some colour, crunch and to cut through the richness.
Ingredients
1 packet
Baby Spinach Leaves
1
Cheddar Cheese
(Contains: Milk)
1 packet
Garlic Paste
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Truffle Oil
(May be present: Fish, Milk, Soy, Sesame, Wheat, Gluten, Eggs, Almond, Cashew)
1
Cheesy Bechamel
(Contains: Milk May be present: Macadamia, Pine nut, Fish, Crustaceans, Sulphites, Soy, Pistachio, Molluscs, Sesame, Walnut, Almond, Eggs, Gluten, Wheat)
1 packet
Green Beans
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in the boiling water until 'al dente', 11 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add trimmed green beans to colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside. TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!
• Meanwhile, cut bacon into 1cm pieces. • Heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook bacon, breaking up bacon with a spoon, 5-6 minutes. Reduce heat to medium-low, then add garlic paste and cook until fragrant, 1 minute. Add cheesy
béchamel and the reserved pasta water. Cook, stirring, until combined,
1-2 minutes.
• Add Cheddar cheese and Parmesan cheese, stirring, until combined,
30 seconds. Remove from heat. Stir veggies and pasta through the sauce, until
combined. Season to taste with salt and pepper.
• Stir a drizzle of truffle oil (if using) through pasta. • Divide truffle and bacon 'mac' and cheese between bowls. • Garnish with a pinch of chilli flakes to serve. Enjoy! TIP: Truffle oil has a strong flavour, so add less or leave it out if desired!
