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Macaroni cheese with artichoke hearts and bacon
Fruit and vegetables
300g/10½oz cooked
artichoke
hearts (available in jars from delicatessens), cut in half, drained, patted dry with kitchen paper
1
garlic
clove, peeled, crushed slightly with the edge of a knife
3-4 pinches dried mixed herbs (such as oregano, thyme or
rosemary
)
Tins, packets and jars
50g/2oz
plain flour
1 tbsp
wholegrain mustard
350g/12½oz
macaroni
, cooked according to packet instructions until just al dente (add a dash of oil to the cooking water to prevent the
macaroni
from sticking together), drained
Cooking ingredients
2 pinches ground
nutmeg
salt and freshly ground
black pepper
salt and freshly ground
black pepper
drizzle extra virgin
olive oil
Dairy, eggs and chilled
60g/2¼oz
butter
800ml/1 pint 7 fl oz
milk
160g/5½oz strong hard
cheese
, grated
40g/1½oz
parmesan
, finely grated
Meat, fish and poultry
100g/3½oz bacon
lardons
(optional)
Other
4-6 ripe tomatoes, thinly sliced with a serrated knife
Back to recipe
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