INGREDIENTS
- 200 g (2 cups) macaroni
- 250 g (1 packet) streaky bacon
- 2 (1 tablespoon) garlic cloves, crushed
- 100 g (heaped cup) Parmesan cheese, grated
- 250 g (2 heaped cups) Clover Cheddar, grated
- water
- 10 ml (2 teaspoons) salt
- 120 g (heaped 1/2 cup) Clover Classic Mayonnaise, Medium
- 125 ml (1/2 cup) Clover Fresh Full Cream Milk
- 1/2 teaspoon ground smoked paprika
- handful chives, finely chopped
- handful thyme leaves, finely chopped
- salt and black pepper, to taste
Method
- Preheat oven to 180 ̊C.
- Cook the macaroni pasta according to the packet instructions.
- Drain water and return the pasta to the pot.
- Meanwhile, fry the bacon in a non-stick pan until crispy. Remove from the pan but reserve the bacon juices.
- Fry the garlic in the bacon juices until fragrant, set aside.
- Once the bacon has cooled, chop into bits.
- Combine mayonnaise, milk, and smoked paprika in a bowl and mix well to make a sauce.
- Add the mayonnaise mixture to the pasta followed by the bacon, garlic (with bacon juices) three-quarters of the grated cheeses, and all the herbs (reserve some chives for garnish). Stir to combine.
- Season well with salt and pepper.
- Scoop the macaroni mix into an oven-proof baking dish.
- Top with the remaining cheese and bake for 10 –15 minutes or until golden brown.
- Garnish with a few chopped chives and serve hot.
TIPS:
- Serve with a side salad of green leaves dressed in vinaigrette to cut through the richness of the pasta.
- Fry chopped chilli along with the garlic for a spicy version.
