with Bacon and DIY Topping Bar
Ingredients: Broccoli • 2% Milk • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Bacon Strips
100 g
Cavatappi
170 g
Cream Sauce Spice Blend
20 g
White Cheddar Cheese, shredded
1 cup
Milk
237 mL
Ketchup
2 tbsp
Crispy Shallots
28 g
Sriracha
2 tsp
Broccoli
227 g
Zesty Garlic Blend
7 g
Cheddar Cheese, shredded
0.25 cup
Butter
2 tbsp
Pepper
0.063 tsp
Oil
1 tbsp
Salt
0.125 tsp
- Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. - To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- Meanwhile, cut broccoli into bite-sized pieces.
- Cut bacon into 1/4-inch strips.
- To an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 10-12 min, until tender-crisp.
- Heat a large non-stick pan over medium. When the pan is hot, add bacon. Cook for 5-8 min, stirring occasionally, until crispy.**
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined cutting board. Set aside.
- Reheat the same pan over medium.
- When the pan is hot, add 2 tbsp (1/4 cup) butter, then swirl to melt.
- Sprinkle in Cream Sauce Spice Blend and Zesty Garlic Blend. Cook for 1 min, stirring often, until combined.
- Add milk and reserved pasta water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Slowly add white cheddar and cheddar, stirring constantly for 1 min, until combined. Season with pepper, then stir to combine.
- Remove the pan from heat.
- Add cavatappi to the pan with cheese sauce, then stir to combine.
- Transfer broccoli, bacon, crispy shallots, ketchup and sriracha to small serving dishes.
- Divide mac and cheese between bowls and serve toppings family-style in the centre of the table so everyone can customize to their liking.
1180
kcal
Calories
75
g
Fat
38
g
Saturated Fat
99
g
Carbohydrate
16
g
Sugar
9
g
Dietary Fiber
42
g
Protein
140
mg
Cholesterol
2360
mg
Sodium
1.5
g
Trans Fat
1050
mg
Potassium
750
mg
Calcium
4.5
mg
Iron
