MAC N CHEESE BACON RECIPES

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MAC & CHEESE WITH BACON RECIPE - BBC FOOD



Mac & cheese with bacon recipe - BBC Food image

Someone I met in Palermo once told me that the secret of good Italian dishes is ‘esagera’ – put more of everything in – and so it is with this mac & cheese recipe. There’s masses of cheese and plenty of smoked bacon. Equipment: you will need a 35x20cm/14x8in ovenproof dish.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 13

100g/3½oz butter, plus extra for greasing
100g/3½oz plain flour
1 tsp Dijon mustard
1.2 litres/2 pints full-fat milk
75ml/2½fl oz double cream
1 bay leaf
400g/14oz mature cheddar, grated
pinch freshly grated nutmeg
500g/1lb 2oz dried macaroni
100g/3½oz smoked bacon lardons or smoked pancetta cubes
60g/2¼oz white breadcrumbs
50g/1¾oz Parmesan, grated
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..
  • Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.
  • Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg.
  • Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.
  • Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish.
  • Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately.

ITALIAN MAC-N-CHEESE RECIPE | RACHAEL RAY | FOOD NETWORK



Italian Mac-n-Cheese Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings, plus leftovers

Number Of Ingredients 14

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Steps:

  • Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
  • In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
  • Preheat broiler to high.
  • To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
  • Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

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MAC & CHEESE WITH BACON RECIPE - BBC FOOD
Someone I met in Palermo once told me that the secret of good Italian dishes is ‘esagera’ – put more of everything in – and so it is with this mac & cheese recipe. There’s masses of cheese and plenty of smoked bacon. Equipment: you will need a 35x20cm/14x8in ovenproof dish.
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