Crispy Mac&Cheese Bundt with Smokey Bacon Pringle Coating

Ingredients: Duration of Cooking: 40 minutes

• 400 g of Macaroni Pasta

• 100 g of Smokey Bacon Pringles

• 50 g of Butter

• 50 g of Flour

• 500 ml of Hot Milk

• Salt & Pepper

• 1 tsp of Paprika

• Variation of Grated Cheese for the Sauce (I used cheddar, parmesan, brie, smoked Gubbeen)

• 1 tsp of Butter for Greasing the Tray

• 2 tbs of Blitzed Pringles

• 30 g of Cheese for the Top

Directions:

Step 1: Boil your pasta. (Make sure to add salt for seasoning and oil to prevent it from sticking to the water.)

Step 2: Heat up 500 ml of milk.

Step 3: Take a large saucepan, melt 50 g of butter then add 50 g of flour and mix.

Step 4: Gradually add the hot milk to the flour and butter mix (Make sure to mix continuously to avoid the mixture getting lumpy.)

Step 5: When all the milk has been incorporated with the butter and flour mix you can add in your cheese (optional) and seasonings.

Step 6: Place the pringles into a food processor and blitz it into a fine powder that will act as a coating for the tray. Put away 2 tbs for later.

Step 7: Take 1 tsp of butter to grease your tray well, then add in the pringles and 1 tsp of paprika. (Just like when you butter and flour your tray before baking).

Step 8: Mix the pasta and the cheesy sauce together then carefully add it into the tray using a spoon preferably.

Step 9: Mix 2 tbs of blitzed pringles with 30 g of cheese then cover the top of the pasta.

Step 10: Place it into the oven at 180 degrees for 20 minutes or until the cheese turns golden brown.

Enjoy!

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