Chickpea recipes

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30 minutes

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Fluffy coconut crumpets with mango brulee

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Italian macaroons (macarons)

15 minutes

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Gourmet macaroni cheese

25 minutes

Gourmet macaroni cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

12 rashers of streaky bacon
2 T butter
2 T flour
275 ml milk
125 Cheddar, grated
250 g cooked penne pasta
30 g Parmesan cheese, grated

Method

Preheat the oven to 180°C.

Pan-fry the bacon until crisp and set aside.

In a saucepan over a low heat, melt the butter then add the flour and mix to form a roux.

Add a little warm milk and stir until smooth.

Add the grated Cheddar and a cup of milk and cook gently, stirring continuously, until thick.

Alternatively, use 400g of Woolies' ready-made cheese sauce.

Cook the penne until al dente. Fold the sauce into cooked penne and spoon into a large ovenproof dish.

Tear the bacon over the macaroni and grate over the Parmesan.

Bake for 15 - 20 minutes, or until bubbling. Season to taste.

Cook's note: For a vegetarian option, leave out the bacon and add stir-fried, sliced button mushrooms instead.

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Chickpea and roast pepper salad

Chilled mango and cucumber salad

Caprese pizza

Berry Eton mess

Fluffy coconut crumpets with mango brulee

Chicken with smashed peas and broad beans

Marinated Buffalo mozzarella and fig salad

Easy banana ice cream

Roast strawberry coconut ice cream

Italian macaroons (macarons)

Creamy chicken and mushrooms

Gourmet macaroni cheese

Gourmet macaroni cheese

Ingredients

Method