Time: 35 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

300g macaroni

300g bacon bits

1 onion – peel & chop finely

1/4 nutmeg

300ml cream

2 onion (peel, and slice thinly)

150g mature cheddar – grate coarsely

200 baby spinach

olive oil (from your pantry)

salt & pepper (from your pantry)

Ingredients for 2 servings:

150g macaroni

150g bacon bits

1/2 onion – peel & chop finely

1/8 tsp nutmeg

150ml cream

1 onion (peel, and slice thinly)

75g mature cheddar – grate coarsely

1 00g baby spinach

olive oil (from your pantry)

salt & pepper (from your pantry)

Preparation:

Boil the kettle. Prepare all ingredients as indicated above.

Macaroni:

Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the macaroni and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Cheese & bacon sauce::

Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a little salt and sauté for 5 minutes until golden brown. Add the bacon and cook for 7 minutes until golden and crispy. Mix in the nutmeg and cook for 30 seconds, then pour in the cream and cook stirring for 2 minutes. Remove from the heat and season with salt and pepper. Add 2/3 of the mature cheddar and stir until the cream and cheese are well combined. It should be a gooey consistency. Mix in HALF the baby spinach, let it wilt, then mix in the REST to wilt. Season to taste.

Serve: by mixing through the macaroni and top with the REST of the grated cheddar.

Curated by Nuraan Manuels @nurie_phoodie on IG.

15 Minute Mac – Family