This is our version of an American-style mac and cheese… Made in just 30 minutes this recipe has all that beautifully gooey cheese along with streaky free range bacon, dijon mustard, spinach and tomato... Generous portions for lunch the next day.
30 Minutes. Free Range. Go On. Do It!
150g free range Australian streaky bacon
1 garlic clove
250g Australian Natural Greek yoghurt
50g baby spinach
1 cup shredded tasty cheese (Australian)
2 tablespoon dijon mustard
Preheat oven to 200ºC on fan bake. Fill kettle and bring to the boil. Fill a pot with the boiled water with a pinch of salt. Cook pasta for 7 minutes, until al dente.
Finely slice the bacon. Roughly chop the tomatoes. Bring a fry pan to medium heat with a drizzle of olive oil. Add bacon and cook for 4 minutes or until crispy. Transfer to a paper towel-lined plate and set aside. Sauté the tomatoes in the same pan for 2 – 3 minutes until soft. Season with salt and pepper. Set aside.
In a bowl combine yogurt, mustard, and HALF of the grated cheese, crushed garlic, salt and pepper.
Bake & serve
In the pasta pot, combine the drained pasta, tomatoes, bacon and baby spinach with the yogurt sauce. Mix well. Place in a baking dish and top with the remaining cheese. Bake for 10 – 15 minutes until golden. Serve immediately .
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.