Four Cheese Mac and Cheese with Peas Recipe | Birds Eye

Ingredients

• 50 g Butter
• 50 g Plain flour
• 700 ml Whole milk
• 300 ml Chicken stock
• 1 teaspoon Black pepper
• 1 teaspoon Salt
• 1 cup / 125 g Parmesan, grated
• 1 cup / 125 g Gruyere, grated
• 1/2 teaspoon Ground nutmeg
• 300 g Elbow Macaroni, parboiled and drained
• 1 cup / 125 g Cheddar, grated
• 1/4 Cup/ 30 g Cream cheese
• 12 Bacon Rashers, diced
• 1 tablespoon Olive oil
• 2 Cups / 250 g Fresh breadcrumbs
• 1 1/2 Cups/ 275 g Petits Pois 545g
• 1 TBSP Rosemary, finely chopped
• 2 TBSP Butter, melted
• 1 tablespoon Thyme, finely chopped
• 1/2 cup / 75 g Parmesan, grated