FIRST IMPRESSIONS: Charlie Bigham's Macaroni Cheese with Crispy Bacon for 2

Alicia Maude
7 days ago
2 min read

I love Charlie Bigham's meals so had to try this.

PACKAGING: Wooden box with plastic wrap and cardboard sleeve.

INGREDIENTS:

Milk, Macaroni Pasta (Water, Durum Wheat Semolina), Cheddar Cheese (19%) (Milk), Water, Cream (Milk), Mozzarella Cheese (3%) (Milk), White Wine, Bacon (Pork, Salt, Preservatives: Sodium Nitrite*, Antioxidant: Ascorbic Acid), Ciabatta Breadcrumbs (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sunflower Oil, Olive Oil, Yeast, Salt, Sea Salt), Regato Cheese (Milk), Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Grana Padano Cheese (Milk, Preservative: Lysozyme** (Egg)), Mustard Powder, Cornflour, Salt, Rapeseed Oil, Parsley, Black Pepper, Ground Nutmeg, White Pepper, Rosemary, Secret ingredient: Obsession, *Don't worry, this is part of the traditional Curing method for Bacon, **Don't worry, this is traditionally used in Grana Padano Cheese

NUTRITIONAL INFORMATION (as per 100g):

Energy: 826 kJ
Energy: 198 kcal
Fat: 11.5g
- of which saturates: 6.5g
Carbohydrate: 14g
- of which sugars: 1.6g
Fibre: 0.6g
Protein: 9.4g
Salt: 0.78g

HOW TO COOK:

Electric 200°C, Fan 180°C, Gas mark 7 (+ 10 mins)

Please don't grill!

Pre-heat oven. Remove the film but leave the macaroni cheese in its wooden tray.
Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins.
Leave to stand for 2 mins before serving. Make sure it's piping hot.

This recipe includes some raw ingredients and isn't suitable for microwaving. If frozen, defrost thoroughly before cooking.