Say yes to carb overload! You really can have a classic meal in a cob!
- 250g dried macaroni pasta
- 170g bacon, chopped
- 50g butter
- 50g (1/3 cup) plain flour
- 500ml (2 cups) milk
- 155g (1 1/2 cups) pre-grated pizza cheese
- 2 green shallots, thinly sliced, plus extra to serve
- 2 x 450g cob loaves
- 60g bought garlic butter, melted
Preheat oven to 180C/160C fan forced. Cook the pasta in a saucepan of boiling water until al dente. Drain.
Meanwhile, cook the bacon in a saucepan over medium heat until crisp. Transfer to a plate. Melt the butter in the pan. Add the flour and cook, stirring constantly, for 2 minutes or until the mixture bubbles. Gradually add the milk, stirring constantly. Cook, stirring often, for 5 minutes or until the sauce thickens.
Stir in the pasta, cheese, shallot and two-thirds of the bacon. Season. 4 Hollow out the the cobs, leaving a 2cm-thick shell. Place on a baking tray. Tear the removed bread into small crumbs. Lightly spray the cobs with oil. Bake for 10 minutes. Fill with the pasta mixture. Toss 2 cupfuls of the breadcrumbs with the garlic butter. Scatter over the cobs. Bake for 15 minutes or until golden. Sprinkle with remaining bacon and extra shallot to serve.