Bacon and Mushroom Macaroni
Tender macaroni and mushrooms coated in creamy cheddar sauce with smoky bacon, made entirely in one microwave-safe bowl.
3 min
Prep
16 min
Cook
1
Serves
665
Calories
Macros · per serving
37g protein
63g carbs
29g fat
Ingredients
For 1 servings
- 75 g elbow macaroni
- 100 g mushroom
- 40 g commercially fully cooked bacon
- 30 g cheddar cheese
- 60 ml milk
- 240 ml water
- 0.25 tsp ground black pepper
Instructions
- 1
Slice the mushrooms thinly, tear the purchased fully cooked, ready-to-eat bacon into small pieces, and finely chop the cheddar. Put the dry macaroni, mushrooms and water in a wide 1.2-litre microwave-safe bowl. Cover with a vented microwave-safe lid and microwave at 1000 watts on high (100% power) for 3 minutes.
- 2
Carefully uncover, keeping your face away from the steam. Stir and microwave at high power for another 6–8 minutes, stopping every 2 minutes to stir and rotate the bowl. Keep the lid vented and stop when the macaroni is tender.
- 3
Carefully spoon off excess cooking liquid, leaving about 1 tablespoon in the bowl. Stir in all the milk, cheddar, bacon and black pepper.
- 4
Cover with the vented lid and microwave at high power for 1 minute. Stir thoroughly and rotate the bowl, then continue in 30-second intervals, stirring between intervals, until the cheese has melted and the mixture reaches 165°F/74°C throughout.
- 5
Cover and stand for 3 minutes. Check the final temperature in several places with a food thermometer; if any spot is below 165°F/74°C, microwave in additional 30-second intervals, stir and repeat the covered standing time before checking again. Stir the sauce through the macaroni before eating.
- 6
Keep the bacon, milk, cheese and mushrooms refrigerated at or below 40°F/4°C until needed; refrigerate leftovers within 2 hours.
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