Mac and cheese magic: Elevate an American classic with bacon
Long winter evenings are perfect for warming up with hot, hearty meals. If you're seeking inspiration for such a dish, you've found the right place. I have a recipe for an American classic that I've enhanced with a savoury addition.
This dish is thought to have originated in the 19th century, but its popularity soared with the introduction of the instant version by Kraft in the 1930s. We all know that ready-made meals aren't very healthy, so I have a recipe for homemade mac and cheese.
What cheese is best for mac and cheese?
My mac and cheese is enhanced with bacon to add some variety to this dish. However, it's not essential. I add the bacon during the sauce preparation stage, but you can always top the finished dish with slices of crispy bacon.
The base is cheddar cheese, but it's worth adding some parmesan or another cheese for a more intense flavour. Mac and cheese is also popular when baked. To make it, you need to transfer the finished dish into an ovenproof dish and bake it for about 10-15 minutes in an oven preheated to 200 degrees Celsius (about 390 degrees Fahrenheit).
Recipe for mac and cheese with bacon
Ingredients:
- 300 grams of elbow macaroni,
- 250 millilitres of heavy cream (30%),
- 200 grams of grated cheddar cheese,
- 50 grams of grated parmesan cheese,
- 100 grams of bacon,
- 1 tablespoon of butter,
- pepper,
- salt.
Preparation:
- Cook the pasta al dente in salted water, according to the package instructions, and set aside.
- In a saucepan or deep pan, melt the butter over low heat to prevent burning and then add the cream. Stir until well mixed.
- Gradually add the grated cheese until a smooth, creamy sauce forms. If it's too thick, you can add a little milk.
- Season the sauce with salt and pepper to taste.
- Meanwhile, cut the bacon and fry it in a dry pan over medium heat until crispy. Drain the excess fat using a paper towel.
- Finally, combine the bacon and pasta with the cheese sauce and mix everything well.
