AWESOME MAC 'N' CHEESE

 

THE BEST EVER MAC 'N' CHEESE

Love this dish but it has been made so poorly by so many that it has one of those reputations that it doesn't quite deserve!  When made simple and traditionally this is a whole dish of comfort, naughty yes so just eat it occasionally, it could be worse it could be made with a cheats cheese sauce using double cream as the base instead of the classic roux!

 

INGREDIENTS

(makes 8-10 portions)

50g butter

50g plain flour

1 small onion fine diced

3 cloves garlic sliced

4 rashers of streaky bacon finely chopped

2 chillies fine diced

Salt and pepper

900ml full cream milk

100ml full cream milk (for later)

250g strong cheddar

75g Parmesan

500g bag of macaroni

 

In a casserole to oven pan heat a little of the butter and a dash of oil and gently pan fry the onion, garlic and bacon for approx 8 minutes until the garlic is caramelised but the onions are still translucent, this adds a nutty flavour to the dish.  Add the rest of the butter and melt then add the flour and stir in to make your roux, cook this out for approx 10 minutes on a low heat to intensify the flavour, now start to add the milk 200ml at a time and incorporate well, once all the 900ml of milk is used cook the bechamel sauce for 15 minutes on a low heat, season with the nutmeg, salt and pepper then add all the cheese, reserving  a third of the Parmesan for the finished dish.

 

Meanwhile bring a large pan of water with a pinch of salt up to the boil and cook the macaroni until al-dente, drain and add to the cheese sauce, coating all the pasta, add the last 100ml of milk to loosen the sauce slightly as this will thicken back up in the oven.  Sprinkle on top the remaining Parmesan cheese and bake in a pre-heated oven 180 degrees for 30 minutes

 

While the Mac 'n' Cheese is baking to its gorgeousness grill or pan fry the sweetcure bacon rashers crispy, then once cooled reserve for serving as rashers or slightly crumble them in your hands and sprinkle the full of flavour bacon crumbs over the top of your dish, this makes the flavour go further.