A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With addition of bacon, and a roasted pepper paste…Yummy!!
Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish. You will need a large baking dish for this…Or use half the quantities!Upto 300 grams of Cheddar Cheese Grating of Nutmeg
3 Cloves of Garlic 2 Heaped Teaspoons of: Dried Parsley Dried Thyme,,Cumin and Smoked Paprika(Pimentón Dulce), Cayenne Pepper.
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
1 Carton of Double Cream 1-2 Cups of Milk, you may need more to get the consistency right. 2-3 Tablespoons Mashed Potato Flakes/Flour
20-30 grams of Butter/Small Amount of Olive Oil 6-8 Rashers of Bacon/Or Half a Packet of Cooking Bacon(If you desire thicker bacon pieces), chopped and fried until softened 2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste 500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta
Put the macaroni into boiling salted water, and boil for 10-15 minutes or until tender. Fry the bacon, until softened. Reserve the bacon for a moment. Grate the cheese and peel garlic. Melt the butter/the soya oil. Add the garlic, parsley and nutmeg, and fry for a few minutes. Add seasonings, except the salt. Add the potato flakes and double cream and milk. Add cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste at the last few minutes of cooking time, and turn off the heat. Check seasoning. Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 170 degrees for 15-20 minutes. Enjoy!!