Smoked Red Fox Mac and Cheese
- 6 rashers streaky bacon
2 tbsp butter
3 tbsp plain flour
500ml/2 cups milk
300g/11oz Belton Farm Smoked Red Fox, grated
1 bunch parsley, finely chopped
1 pack chives, finely chopped
2 tbsp breadcrumbs
Smoked Red Fox
Cook the bacon in a non-stick saute pan for 2 minutes each side until crispy then put to one side.
Cook the pasta for 6 minutes and scoop out some of the cooking water before draining.
Melt the butter in the same pan then add the flour and beat together and cook for 1 minute.
Whisk in the milk slowly and keep whisking until the sauce is smooth. Simmer for 4-5 minutes until thickened, whisking continuously.
Add most of the Smoked Red Fox and stir until melted.
Add the spinach and some of the pasta water and allow to wilt slightly.
Tip in the macaroni into the sauce along with the herbs and plenty of seasoning.
Crumble in the crispy bacon.
Pour everything into an oven proof-dish and top with the remaining Smoked Red Fox and the breadcrumbs.
Bake for 15-20 minutes until golden and bubbling.