Mac’n’Cheese that dreams are made of
In all honesty I could face plant into a dish of this, it‘s my ultimate comfort food. You can mix up the cheeses, adding in brie, blue, or a really sharp cheddar. For a grown-ups version Gorgonzola and sautéed mushrooms are a great addition and it’s the perfect vehicle for some steamed broccoli, carrots, corn or peas if you’re trying to get more veggies into the kids.
Serves 4
200 grams streaky bacon diced
1 brown onion diced (optional)
50 grams butter
1/3 cup plain flour
750 mls full cream milk
150 mls chicken stock (stock cubes are fine)
300 grams of grated cheese (cheddar, Colby, Parmesan)
300 grams macaroni pasta shapes
Freshly cracked pepper
Method
Preheat grill to 220 degrees Celsius
Bring a large pot of salted water up to the boil, when it is bubbling add pasta and cook until al dente.
Heat milk and stock in the microwave. Meanwhile sauté bacon in olive oil for one minute, add onion and sauté until soft and translucent.
In a new pot melt butter and whisk in flour. Continue to whisk on a medium heat for 2 minutes or until the ‘roux’ which you are making is starting to dry out and become paler. Whisk in the warmed milk and stock until fully combined and smooth.
Bring the sauce to a boil making sure you whisk continuously and loosen any roux stuck to the bottom of the pot. Add the cheese, bacon and onion along with lots of freshly cracked black pepper.
Drain pasta, shaking out excess water, pour into the cheese sauce and stir to combine. If you are adding steamed veggies also pop them in at this point.
You can eat it as a creamy pasta or pop in a baking dish and place under grill for 10 minutes or until bubbling and golden brown.
The sauce may seem very runny but the pasta will continue to absorb it. This is best eaten as soon as its made. If reheating you may have to add a splash of water to loosen the sauce.
