INGREDIENTS
- 400g dried macaroni
- Oil for drizzling and frying
- 200g chorizo or spicy pork sausages, sliced
- 250g streaky bacon, chopped
- 1l milk
- Five large eggs
- 5ml mustard powder
- 5ml salt
- 5ml ground black pepper
- 250g cheddar cheese, grated
PREPARATION
- Preheat oven to 240°C. Heat a pizza stone – as the manufacturer instructs – or a baking sheet large enough to hold a 22cm loose bottomed cake tin for 20 minutes until very hot.
- Boil the macaroni in salted water for five minutes less than the packet instructs. Drain, drizzle with a bit of oil and set aside.
- Heat some oil in a pan and fry the sausages until the fat has rendered and they are crispy. Remove the sausages and fry the bacon in the fat until crispy. Remove bacon from the pan and set aside with the rendered fat.
- Line the base of a 22cm loose-bottomed cake tin with two layers of baking paper. Make sure the paper sticks out from the rim. Grease the sides of the cake tin.
- Whisk the milk, eggs and seasoning. Mix the macaroni, sausage, bacon and most of the cheese – leave some cheese to sprinkle on top.
- Spoon the macaroni into the cake tin, pressing down firmly as you spoon the mixture into the tin.
- Remove the baking sheet from the oven and turn the temperature down to 180°C. Place the cake tin on the hot stone or sheet and slowly pour the milk mixture over the macaroni. ) Bake macaroni for 30 minutes or until the egg mixture has set – loosely cover with foil if the top browns too much.
- Remove from the oven and let the dish stand for about five minutes. Use a knife to gently loosen the edges and remove from the cake tin. Remove the baking paper, place on a plate, sprinkle some cheese on top and serve. – FOOD24.COM
