Macaroni cheese with crispy bacon
250 g, macaroni
1 medium, finely chopped
1 clove(s), finely chopped
125 g, finely chopped
97% fat-free cottage cheese
200 g, (1 cup)
Grated parmesan cheese
250 g, truss variety
- Preheat oven to 200°C. Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain.
- Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the onion and garlic, stirring, for 3-4 minutes or until softened. Transfer to a plate. Add bacon to the same pan and cook, stirring occasionally, for 4 minutes or until golden.
- Whisk the cottage cheese, egg and half the parmesan in a large bowl until combined. Add the pasta and onion mixture. Season with salt and pepper. Mix until well combined. Transfer to a 6-cup (1.5L) ovenproof dish. Sprinkle with the bacon and remaining parmesan. Bake for 25 minutes or until golden.
- Bake tomatoes on a baking tray with the macaroni cheese for the last 15-20 minutes of cooking or until skins start to split. Serve the macaroni cheese with tomatoes.