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Kikorangi, Bacon and Spinach Macaroni

With Laurent Loudeac from Hippopotamus


4 people….45minutes…..$20 max



250 gr macaroni pasta

100gr kikorangi cheese

500ml milk

100gr flour

100gr butter

50gr baby spinach

100gr chopped bacon or ham (if bacon, sautee in a pan first)

200gr grated cheese (cheddar or gruyere)



In a large pot of salted boiling water cook the pasta until just past al dente.


Meanwhile in a smaller pot melt the butter add the flour and cook until you obtain a paste (roux), add the milk slowly and whisk out any lumps.  


Cook until you obtain a nice thick white sauce (béchamel).  Add some of the liquid from the pasta if too thick after you have added all the milk.  Season to taste.


Add the Kikorangi, ham or bacon and spinach.  Drain then add pasta and mix thoroughly.


Pour into oven-proof dish and cover with grated cheese.


Bake in oven on 180C for about 25 to 30 minutes or until the grated cheese forms a nice golden crust.


Enjoy with a nice salad…