*Fusilli and Peas, with Bacon and Cheese*
Serves 4 to 6
(Depending on appetites) A basic stove top mac and cheese filled with lovely bits of crisp bacon and sweet English petit pois! 340g of uncooked fusilli (3 cups) 450ml of milk (2 cups) 1 TBS butter 2 TBS plain flour 240g of grated cheese mix (2 cups) (mine was a mix of strong cheddar, gouda, parmesan and mozzarella cheeses)
120g of red leicester cheese, grated (1 cup) pinch of cayenne pepper salt and black pepper to taste 8 slices of lean streaky bacon, cooked until crisp and chopped coarsely a mug of frozen petit poits, unthawed Melt the butter in a large saucepan. Whisk in the flour. Cook over medium heat for about a minute before whisking in the milk. Cook, whisking constantly, until it bubbles and begins to thicken. Whisk in all of the cheese, whisking until it is melted. Season to taste with cayenne pepper, salt and black pepper. Set aside and keep warm. Bring a pot of lightly salted water to the boil. Cook the pasta according to package directions, adding the frozen peas during the last minute. Drain well and then add to the sauce along with the chopped bacon, tossing to mix all together well. Serve immediately. |
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