Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2 cups dried macaroni
- 2 1/2 cups milk
- 1 cup salt-reduced vegetable stock
- 25grams unsalted butter
- 1teaspoons Dijon mustard
- 1tablespoons plain flour
- 1/2 block Woolworths cream cheese 225g, cut into cubes
- 125grams Woolworths shredded mozzarella, cheddar & parmesan blend
- 1teaspoons extra virgin olive oil
- 2 rashers middle bacon, finely diced
- 1/2 cup panko breadcrumbs
- 1/4 bunch continental parsley, leaves picked
Description
Make this weeknight favourite even easier with a simple recipe that you can make in your handy rice cooker, using multiple kinds of delicious cheese, crunchy breadcrumbs and the salty tang of bacon.
Method
Step 1 of 4
Combine macaroni, milk, stock, butter, mustard and flour in a 10-cup-capacity rice cooker. Cover with a lid, press switch to ‘cook’ mode and cook for 20-25 minutes, stirring halfway, or until pasta is tender.
Step 2 of 4
Fold in cream cheese and shredded cheese until melted.
Step 3 of 4
Meanwhile, place oil in a frying pan over high heat. Add bacon and breadcrumbs. Cook, stirring, for 5 minutes or until golden. Transfer to a bowl and set aside.
Step 4 of 4
Spoon macaroni mixture among 4 bowls. Top with bacon mixture and sprinkle with parsley. Season with freshly cracked black pepper. Serve.
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