• Rachel Patterson

Bacon & Cheese Pasta Bake


I grew up eating this yummy pasta bake and it is now a favourite of my family too.


6 rashers streaky bacon 225g penne pasta (or twists or any shape really!) 1 onion, chopped 1 clove garlic, crushed Tin of tomatoes, drained 340g grated Cheddar cheese 30g butter 3 tablespoons plain flour 475ml milk Packet of plain crisps (potato chips), crushed

Preheat oven to 180 C / Gas 4.

Chop the bacon and saute in a pan until cooked.

Cook the pasta in a large pan of salted water, until al dente. Saute the chopped onion and garlic. Take off heat and add chopped cooked bacon and set aside.

To make the sauce,in a saucepan melt the butter over a low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2/3 of the grated Cheddar cheese and stir until melted.

Combine cooked pasta, sauteed onions, garlic, bacon and sauce. Add in the drained tomatoes. Pour into a  baking dish, sprinkle the crushed crisps over the top and sprinkle over remaining Cheddar cheese.

Bake uncovered in the preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

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© 2019 Rachel Patterson