Mac ‘n’ Cheese with Bacon
Mac ‘n’ Cheese is the ultimate comfort food – add bacon and there will be no leftovers!
This recipe from Chef Chris Velden is possibly the best mac ‘n’ cheese ever. We’re talking cream, bacon and lots of local cheese (is there a better combination?). Experiment with different cheeses until you find your perfect combination.
Ingredients
| 4 cups | Dry macaroni pasta |
| 3 cups | Whipping cream |
| 1 cup | Chicken stock or water |
| 1/2 cup | Bacon, diced (we suggest: The Pork Shop or Meadowbrook Meat Market) |
| 3 cups | Shredded cheese – such as Parmesan, cheddar, mozzarella, gouda (we suggest: Fox Hill Cheese House or Knoydart Cheese) |
| 2 tbsp | Oil |
| 2 tbsp | Cornstarch (plus 2 tbsp water, mixed together) |
| 1 1/2 cup | Bread crumbs |
| 1 clove | Garlic, peeled and chopped |
| Salt, pepper, nutmeg (to your taste) |
Directions
- Preheat oven to 400F.
- Bring a pot of salted water to a boil. Add macaroni and cook until done. Drain into a strainer and rinse quickly with warm water.
- When all the water is drained put cooked macaroni into a big bowl and set aside.
- Heat the oil in a pot and sauté bacon until crispy.
- Add the whipping cream and stock (or water). Season with salt, pepper, nutmeg and garlic.
- Bring to a boil.
- When boiling, add some of the cornstarch mixture to lightly thicken. Turn down heat.
- Add the shredded cheese and stir until dissolved. Bring to a quick boil.
- Add the hot cheese sauce to the macaroni and mix well.
- Place mixture into a casserole dish and sprinkle with breadcrumbs.
- Put casserole dish into the preheated oven and bake until golden brown.
Chef’s Tip: Serve as a main with a side of organic mixed greens or use as a side dish for pork, chicken or beef.
Recipe provided by: Chef Chris Velden, The Flying Apron Cookery