Cookbook
3 Veg Bacon Mac and Cheese with Cheesy Panko Topping

3 Veg Bacon Mac and Cheese with Cheesy Panko Topping

  • 40 min
  • 880 calories

We have hidden a bunch of veg in this tasty version of mac and cheese. Blending the pumpkin into the bechamel gives it a delicious cheesy look and texture and the cauliflower becomes one with the pasta. Add bacon, corn and cheese and what's not to love for the young and young at heart alike?

Number of servings

Ingredients

  • 150 Gram Middle Speck Bacon 150 Gram Middle Speck Bacon
  • 180 Gram #35 Elbow Pasta 180 Gram #35 Elbow Pasta
  • 75 Gram Sweetcorn Kernels 75 Gram Sweetcorn Kernels
  • 1⁄4 Cauliflower 14 Cauliflower
  • 1 Tbsp Plain Flour 1 Tbsp Plain Flour
  • 1 Tbsp Butter (pantry) 1 Tbsp Butter (pantry)
  • 1 Cup Milk (pantry) 1 Cup Milk (pantry)
  • 1 Spring Onion 1 Spring Onion
  • 3⁄4 Cup Tasty Cheese (grated) 34 Cup Tasty Cheese (grated)
  • 1⁄4 Cup Panko Bread Crumbs 14 Cup Panko Bread Crumbs
  • 300 Gram Kent Pumpkin 300 Gram Kent Pumpkin

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Baking Dish
Pot

Step 1

1 Prepare Ingredients

Put a pot of salted water on to boil. Dice middle speck bacon. Cut cauliflower into small florets. Finely slice spring onion. Dice Kent pumpkin and place into a microwave safe bowl with a splash of water. Cover and cook for 5-6 minutes until tender.

Step 2

2 Cook Pasta

Add elbow pasta to boiling water and cook for 8-10 minutes until al dente. Add the cauliflower to the water half way through cooking the pasta. Then drain and set aside.

Step 3

3 Fry Bacon

Heat a pan over high heat. Cook the bacon for 3-4 minutes until golden and crisp. Set aside but keep the pan.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 4

4 Make Bechamel

In the same pan: add the butter and plain flour over medium heat. Cook for 2-3 minutes until roux is golden. Add the cold milk and cook, stirring constantly for 3-4 minutes until sauce has boiled and thickened. Season with salt and pepper. Add the pumpkin to the bechamel and whisk in with half of the tasty cheese.

Tip! A roux is a mix of flour and butter used for thickening sauces.

Step 5

5 Cook Mac and Cheese

Combine the pasta, cauliflower, half the bacon, sweetcorn kernels, spring onion into the bechamel sauce, mixing well to combine, season to taste. Place in an ovenproof dish and sprinkle over the panko bread crumbs and remaining cheese and bacon. Bake for 20 minutes until golden and piping hot.

Tip! If your mac and cheese mix is looking dry - add some water or milk and mix well to make a smooth and saucey consistency.

Step 6

6 You Plate It

Serve the mac and cheese to your hungry hoard and enjoy!

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