Just two main ingredients, macaroni and cheese, right? Wrong. This take on it swaps the pasta and introduces a whole load of vegetables for a fresher take on the comfort food favourite that’s still easy and still fills you up on a cold day. It’s ideal for batch cooking too.
“It’s my favourite post-exercise feast,” says Kirsten Gilmour, who runs KJ’s Bothy Bakery in Grantown on Spey. “I think this one tastes even better the next day, reheated and served with a big spoon of relish or chutney.”
Serves 6
• 250g dry pasta, I like fusilli rather than macaroni
• 1 tbsp butter
• 300g smoked streaky bacon, chopped
• 1 large leek, finely sliced
• 1 large onion, chopped
• 1 medium red
