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Macaroni Cheese with a crunchy difference, serves between 4 and 8 people depending on the ammount of pasta to sauce you like.
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| Ingredients |
Macaroni pasta
1 can Condensed Cream of Mushtoom soup
1 can Condensed Cream of Celery soup
bacon (chopped)
onion (chopped)
Red Leicester cheese (grated)
Cheddar cheese (grated)
Weetabix (crumbled)
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| Grate cheese |
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| Chop onions |
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| Chop Bacon |
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| Fry onion and bacon |
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| Preheat oven to 180ish |
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| Put pasta (Macroni) on to boil (stiring ocasionaly) |
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| Add condensed soup to pot |
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| Add half of the Red Leicester to the pot |
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| Add half of the Cheddar to the pot |
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| Stir until cheese melted into soup |
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| Drain pasta (when still firm) |
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| Add pasta to sauce |
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| Mixs remaining cheese and one or two weetabix! |
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| Crumble Weetabix |
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| Mix together |
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| Pour pasta into oven dish |
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| Sprinkle cheese and Wheetabix mix over pasta |
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| Ready for the oven (or freezer for another day!) |
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| 20 mins in the oven (or until top crispy) |
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| Crunchy topped Macaroni Cheese - Yum! |
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