
Ingredients
- 400 g macaroni
- 1 leek
- 4 bacon rashers
- 1 Crayfish tail
- 1 tbsp butter
- 2 tbsp self-raising flour
- 1.5 cup whole milk
- 150 g vintage chedder
- 1 lemon zested
- 1 tsp cajun spice
- 0.5 tsp gound nutmeg
- 1 spring onion
- 1 salt & pepper
Instructions
- Bring a pot of salted water to the boil and cook the macaroni according to the packet instructions. Drain and set aside.
- In a frying pan, cook the bacon until crispy. Remove from the pan, chop into small pieces, and set aside.
- In the same pan, add the chopped leek to the bacon fat and sauté until soft and fragrant.
- Add 1 tablespoon of butter to the pan, stirring until melted. Sprinkle in 2 tablespoons of flour and cook for about 1 minute, stirring constantly.
- Gradually pour in 1 ½ cups of whole milk, whisking to prevent lumps. Allow the sauce to thicken. Once thickened, add the Cajun spice, ground nutmeg, and lemon zest. Stir well.
- Mix in the grated vintage cheddar until it melts into a smooth, creamy sauce.
- Fold in the cooked macaroni, bacon, and crayfish meat. Season with salt and pepper to taste.
- Transfer the mixture to an oven-proof dish. Top with breadcrumbs if desired. Bake at 180°C (350°F) for 10-15 minutes, or until golden. Finish under the grill for a few minutes to crisp up the top.
- Sprinkle chopped spring onion over the top for a fresh finish. Serve hot, alongside your favourite New Zealand wine or craft beer.
- Bring a pot of salted water to the boil and cook the macaroni according to the packet instructions. Drain and set aside.