Bacon Mac and Cheese
This mouth-watering macaroni and cheese recipe is a superb comfort food for lunch or dinner. This recipe is also versatile as you can adjust cheeses and seasonings to preference and you will still get the same result of a delicious meal of macaroni, creamy sauce and a crunchy topping.
Time taken: 20 minutes plus 30 minutes baking
1.1 lbs Macaroni
8 Slices of cooked bacon, diced
3 1/2 oz Breadcrumbs (preferably panko)
2 2/3 oz Butter
1 Garlic clove, crushed (optional)
2 2/3 oz Plain Flour
1 1/3 pint of Whole milk
14 oz Medium/sharp cheddar, grated
4/5 oz Dijon mustard
Flat parsley (optional)
Paprika, to taste
White pepper, to taste
Sea salt, to taste
Medium cheddar and be replaced with any prefered cheese or a mixed of different cheeses.
Try baking slice tomatoes on top of the mac and cheese.
Serve with hot sauce it makes a great combination.
Bring a pot of generously salted water to the boil. Cook to the macaroni until al dente and drain. Preheat oven to 200c.
Melt the butter in a large saucepan over medium heat, add the garlic and sauté for 30 seconds. Add the flour and mix to make your roux, cook for 2-3 minutes mixing constantly to make sure there are no lumps. Whisk in a little of the milk at a time, stirring continuously until you have incorporated all the milk, gently bring to the boil whilst still stirring. When it starts to bubble turn off the heat.
Whilst gently stirring add your cheese a little at a time (remember to leave a little for the top). Stir in your dijon mustard and bacon then season to taste.
Next add the macaroni and transfer to a ovenproof dish sprinkle a layer of cheese then a layer breadcrumbs on top and bake for 30 minutes or until the top has become golden brown.
Leave to rest for 5 minutes then serve.