250 ml white stock
100 g long or elbow cut macaroni
100 g streaky bacon, without rinds
2 tbsp (1 oz) 25 g butter
1/4 tsp grated nutmeg
salt and pepper
100 g long or elbow cut macaroni
100 g streaky bacon, without rinds
2 tbsp (1 oz) 25 g butter
1/4 tsp grated nutmeg
salt and pepper
method
1. Bring the stock to the boil.
2. Break long macaroni into 2 cm lengths.
3. Cook in the boiling stock as directed; drain well.
4. Chop the bacon and fry it in a saucepan for 3-4 minutes.
5. Add the macaroni, butter, nutmeg, and seasoning.
6. Stir over low heat for a few minutes until the macaroni is slightly browned.
7. Turn on to a warmed dish for serving.
2. Break long macaroni into 2 cm lengths.
3. Cook in the boiling stock as directed; drain well.
4. Chop the bacon and fry it in a saucepan for 3-4 minutes.
5. Add the macaroni, butter, nutmeg, and seasoning.
6. Stir over low heat for a few minutes until the macaroni is slightly browned.
7. Turn on to a warmed dish for serving.
serving amount
serves 2 - 3
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
