Smoked Bacon and Macaroni Muffin bakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Great as a starter, serve one with a small green salad. Equally great at a kid’s birthday party and fantastic in a large ovenproof dish for a dinner party!
Servings
16 muffins
Servings
16 muffins
Smoked Bacon and Macaroni Muffin bakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Great as a starter, serve one with a small green salad. Equally great at a kid’s birthday party and fantastic in a large ovenproof dish for a dinner party!
Servings
16 muffins
Servings
16 muffins
Ingredients
  • 500 g macaroni
  • 1 400g jar Smoked Bacon Pasta Sauce
  • 6 oz water
  • 150 g red pepper (half, remove core, deseed and remove the inner white membrane) finely diced
  • 2 cloves garlic finely chopped
  • 4 oz Cream
  • 30 g cheddar grated
  • 30 g Mozzarella grated
  • 3 dsp plain/cream flour
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Extra olive oil for brushing 2 muffin tins
Topping:
  • 25 g cheddar grated
  • 25 g Mozzarella grated
  • 15 g Parmesan grated
Units:
Instructions
  1. Oven: conventional 200°C 25 minutes
  2. Bring a large saucepan of water to the boil, add the salt and return to the boil. Stir in the macaroni and boil for 3 minutes, remove from the heat and allow to sit for 4minutes with the lid on. Drain and set aside while you make the sauce.
  3. In a separate saucepan sweat the finely diced red pepper and the finely chopped garlic in the tablespoon of olive oil and tablespoon of butter, until soft but not coloured. Season well.
  4. Add in the flour and stir to combine, cook off the flour for three minutes while stirring continuously.
  5. Empty the contents of the Ballymaloe Smoked Bacon Pasta Sauce jar onto this base and gently stir to incorporate the floured base.
  6. Pour 6 oz of water into the jar to release any delicious sauce that was stuck and add this with the cream to the base. Bring the sauce to the boil and stir continuously and wait for the sauce to thicken.
  7. It will be a delicious coating consistency, taste and season. Finally, stir in the 25gr of grated cheddar and 25gr of grated mozzarella, stir to combine.
  8. Preheat the oven to 200°C
  9. Stir in the cooked macaroni, ensure it is all coated evenly then place 2 heaped tbsp into each oiled muffin shape, pat down then bake for 15 minutes
  10. Remove from the oven, sprinkle over the trio of cheese and return to the oven for a further 10 minutes.
  11. Once golden and bubbling remove from the oven and place the muffin trays on a wire rack, allow to sit for a minimum of ten minutes before serving. This allows the pasta to hold its muffin shape.