Four Cheese Mac and Cheese with Peas

Four Cheese Mac and Cheese with Peas

Four Cheese Mac and Cheese with Peas Recipe

It can’t get more indulgent than this: our mac and cheese recipe has no fewer than four types of cheese! You’ll need parmesan, gruyere, cheddar and cream cheese, plus a whole lotta bacon. To boost your nutrient intake we’ve added a generous amount of our delicious frozen peas. Even the kids won’t mind eating their greens this way.

Recipe credit to Twisted Media

Ingredients

50 g 
Butter
50 
g 
Plain Flour
700 ml 
Whole Milk
300 ml Chicken Stock 
1 
teaspoon 
Black Pepper
1 
teaspoon 
Salt
1 cup / 125 g 
Parmesan, Grated
1 cup / 125 g 
Gruyere, Grated
1/2 
teaspoon 
Ground Nutmeg
300 g Elbow Macaroni, Parboiled and Drained 
1 cup / 125 g  
Cheddar, Grated
1/4 Cup/ 30 g 
Cream Cheese
12 Rashers Bacon Diced 
1 TBSP 
Olive Oil
2 Cups / 250 g 
 Fresh Breadcrumbs
1 1/2 Cups/ 275 
g 
Birds Eye Petits Pois 545g
1 TBSP 
Rosemary, finely chopped
2 TBSP 
Melted Butter
1 TBSP 
Thyme, finely chopped
1/2 cup / 75 g  
Parmesan, grated

Method

  1.        Return your pan to the heat and add your butter. Once the foaming has subsided, add your flour. 

  2.        Gradually add your milk, whisking frequently, until everything is incorporated. 

  3.        Heat your 1 tbsp of olive oil over a medium heat and add your bacon. Fry until crispy then drain and set aside

  4.       Add your chicken stock. Bring to a boil then reduce to a simmer and cook for 15 minutes or so, or until thick and glossy.

  5.        Add your peas and stir to heat through. 

  6. Add salt, pepper, nutmeg, pasta, cooked bacon and stir through to combine.

  7. Add all of your cheeses. Stir them through your pasta and remove from the heat.