Wednesday, February 20, 2013

Mac and Cheese Topped with Loaded Potato Skins

On Sunday morning, Mr B was pottering around the kitchen making our egg and bacon breakfast while I was lazing around in bed. Feeling a little guilty about this, I decided to get up and give him a hand, albeit with the end stages of preparation. This was my first mistake. You see I was tired.....very tired. All week Mr B and I both look forward to our Sunday morning egg and bacon breakfast and for me it's about the whole package, sitting in bed with my eggs and bacon and a cup of coffee. But on this fateful morning, in my sleep deprived state, I topped my coffee mug up with milk instead of boiling water effectively giving me a large iced coffee to go with my eggs and bacon. I tried to fix it but only managed to make it worse. Cue no coffee for me. And for some reason, that just upset my apple cart (or coffee cup) for the whole entire day, I was hot and bothered and a giant grumble butt and in my mind that was how I was going to stay until I got my egg and bacon and coffee package next Sunday! 

Anyway, given it was a lovely sunny day and the bushfire threat around home had eased, Mr B decided it was a perfect day for a road trip to the Tahune Airwalk. Me and my grumpy pants were obviously thrilled about a 3 hour round trip in the car on a stinking hot day and we were even more thrilled to be hot and sweaty and bombarded by flies the whole time we were there, but grumpy pants aside, it was a beautiful spot with some incredible scenery. 

Whilst we were there, Mr B took the opportunity to go hang gliding which saw him cruise for 400m across a river at around 40km p/h. From what Mr B tells me, the view was amazing and just to be sure, he went twice! 

The airwalk itself is over 600m of what can only be described as 'walking in the tree-tops,' I mean take a look for yourself......

After the airwalk, we went on another walk through the forest that took us over two swinging bridges where yes, we both jumped up and down like little kids....and I may have cracked a smile. 

Anyway, to make up for my slightly grumpy mood, I decided to make Mr B a super fantastic awesome dinner guaranteed to make him totally forget that he is married to a sometimes grumpy pain in the butt wife and probably also to thank him for not leaving my grumpy ass down in the forest....


The only dish guaranteed to cover all of the above was this Macaroni and Cheese topped with Crispy Potato Skins filled with Bacon and Sour Cream.....oh yeah, you heard me.

It sounds long and complicated, but it tastes amazing and decadent and is comfort food wrapped up with I love you forever food topped with bacon....what more could you want?

Macaroni and Cheese topped with Crispy Potato Skins filled with Bacon and Sour Cream - Serves 4

250g macaroni
1.5 tbspn butter
1/2 tbspn plain flour
1.25 cups full cream milk
1/2 cup sour cream plus 1/2 cup extra
3 cups shredded tasty cheese
100g cream cheese
1 tspn cajun seasoning
2 rashers short cut bacon, finely diced
4 spring onions, finely diced
4 large potatoes

Pre-heat oven to 200C. Place the potatoes in an ovenproof dish and roast for an hour. Once they are cooked, remove from the oven to cool. Reduce oven heat to 180C.

Meanwhile, cook the macaroni as per packet directions.

While the macaroni is cooking, place the butter in a saucepan over medium heat. Once the butter has melted, add the flour and whisk until smooth (roughly 1 minute)

Add the milk, 1/2 cup sour cream and the cream cheese. Continue whisking until smooth. Add the shredded cheese and cajun seasoning and whisk until everything is combined. In a large oven proof dish, combine the macaroni and cheese sauce. Set aside.

Take the potatoes and cut in half. Depending on the size of your potatoes, cut each half into 2 pieces for small potatoes or 4 pieces for larger ones. Using a spoon or a melon baller, remove the majority of the flesh, leaving a thin layer of potato still in the skin. Scatter the potatoes over the top of your macaroni.

Lightly brush the potato skins with some olive oil.

Fill each potato skin with a tspn of the remaining sour cream.

In a fry pan over medium heat, cook the bacon and spring onion for 5-7 mins or until bacon is nice and crispy. Scatter the bacon and spring onion over the top of the potatoes.

Sprinkle with the remaining grated cheese and bake for 20-25 mins or until cheese is melted and golden.

I know it sounds a little fiddly, but alot of the processes take place simultaneously and to be honest, it's totally worth it (and Mr B totally thinks I'm an awesome wife again!)

Mrs B xx

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