with Double Bacon and DIY Topping Bar
Ingredients: Broccoli • 2% Milk • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 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) • 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
200 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.
If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.
1400
kcal
Calories
98
g
Fat
46
g
Saturated Fat
99
g
Carbohydrate
16
g
Sugar
9
g
Dietary Fiber
46
g
Protein
170
mg
Cholesterol
2660
mg
Sodium
1.5
g
Trans Fat
1100
mg
Potassium
750
mg
Calcium
4.5
mg
Iron
