equipment

  • 1 tin
  • 1 casserole

Ingredients

  • 2 sourdough bread
  • 50 g bacon, cut into small sticks
  • 1/2 cup grated cheddar cheese
  • 2 spring onions finely sliced ​​
  • 100 ml pure cream
  • 1 clove of minced garlic, finely
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 250 g macaroni

Method

  • STEP 1 Preheat oven to 160 ° C. Add the pasta to boiling water and cook 8-10 minutes or until the dente, drain then set aside.
  • STEP 2 slice the top of each roll and carefully remove the bread from the inside. Cut the bread into small pieces removed cubes and set aside. Make sure to keep the tops of the buns to serve.
  • STEP 3 Heat a little oil in a large saucepan over medium heat and cook the bacon for a few minutes until crisp, add the onions and cook for 30 seconds under stirring, set aside.
  • Step 4 In the same pan add a little 'oil and add the croutons, seasoned with salt, pepper and paprika. Cook until lightly browned then set aside.
  • STEP 5 Using the same pan add the cream and mustard, bring to a boil, reduce heat to low, add the cheese and cook, stirring until the cheese is melted. Add the pasta, bacon and onions to the cheese sauce and mix well.
  • STEP 6 Fill each roll with the mix of pasta, top with croutons and then place in a baking pan with roller covers. Bake for 15 minutes until toasted.

Notes