Four Cheese Mac and Cheese with Peas

Name: Four Cheese Mac and Cheese with Peas
Prep time: PT10 M
Cook time: PT30 M
Yield: 2
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 Bacon Rashers, diced; 1 tablespoon Olive oil; 2 Cups / 250 g Fresh breadcrumbs; 1 1/2 Cups/ 275 g Petits Pois 545g; 1 TBSP Rosemary, finely chopped; 2 TBSP Butter, melted; 1 tablespoon Thyme, finely chopped; 1/2 cup / 75 g Parmesan, grated

Lunch Ideas Dinner Recipes

10 mins

preparation

30 mins

cooking

Intermediate

Servings

(0)

Write a review

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

Our method

Gradually add your milk, whisking frequently, until everything is incorporated.
Return your pan to the heat and add your butter. Once the foaming has subsided, add your flour.
Heat your 1 tbsp of olive oil over a medium heat and add your bacon. Fry until crispy then drain and set aside
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.
Refer to pack cooking instructions to cook the peas. Add your peas and stir to heat through.
Add salt, pepper, nutmeg, pasta, cooked bacon and stir through to combine.
Add all of your cheeses. Stir them through your pasta and remove from the heat.