4 as a main/8 as a side dish
3 cups macaroni, uncooked
3 level tbsp flour
4 cloves garlic, roughly chopped
2 Gewürzhaus Bay Leaves (whole)
750ml full cream milk
2 large stalks of silverbeet
1 spring onion, chopped
1 large tomato, diced
1 ½ tbsp Gewürzhaus Jamaican Jerk Spice
1 tbsp Gewürzhaus Paprika (Smoked)
Salt to taste
1 ½ cups extra sharp cheddar cheese, grated
½ cup smoked cheese, grated
½ cup parmesan cheese, grated
2 tbsp Gewürzhaus Louisianan Cajun
1 heaped cup panko breadcrumbs
4 rashers bacon, sliced (optional)
Preheat oven to 200°C.
Bring a large pot of water to the boil. Cook macaroni until al dente, drain and set aside.
Melt butter in a saucepan over a MED heat, then add the flour. Stir with a whisk for a couple of mins or until the mixture is smooth.
Add the chopped garlic and bay leaves and stir briefly.
Continue whisking whilst slowly adding the milk. Once all of the milk is incorporated and the mixture is smooth, add the silverbeet, spring onion, tomato, Jamaican Jerk Spice, paprika, salt and stir through the milk mixture. Add the bacon now if using. Bring the mixture to the boil.
Add cheddar cheese and smoked cheese, stir until melted.
Finally, add in the cooked macaroni, combine well. Pour into a baking dish.
Combine breadcrumbs, parmesan and Louisianan Cajun. Sprinkle over the macaroni mixture.
Bake for 25 mins at 180°C degrees or until the crumbs are golden. Cool for 10 minutes before serving.
Serve as a side dish or as a main with a side of Southern Slow Cooked Greens.
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