Slow Cooker Bacon Mac & Cheese
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500g frozen butternut squash
- 350g macaroni pasta
- 250ml vegetable stock
- 8-10 rashers of cooked smoked bacon, finely sliced
- 750ml skimmed milk
- 200g reduced-fat Cheddar cheese, grated
- 1 tbsp English mustard
- 1 tbsp garlic puree
- 30-50g breadcrumbs (I use TS Foods )
Method
- Pop the frozen butternut squash in the slow cooker / crockpot with 250ml vegetable stock, salt and pepper and cook for 2 hours on high.
- Add your macaroni pasta, cooked bacon, milk, mustard and garlic puree, giving it a good mix and cook on high for another hour.
- Once done, add in your grated cheese and stir. Then top with some more cheese, some breadcrumbs and pop in the oven until nice and crispy.
- Serve and enjoy ๐