Creamy mac and cheese with bacon crumbs
User Reviews
5
Creamy mac and cheese with bacon crumbs
Description
The recipe begins by making a roux with butter and flour, gradually whisked with milk until thickened. This cheese sauce is gently simmered with spices including cayenne, mustard powder, and nutmeg to add subtle warmth and depth. Mature cheddar and Parmesan cheeses are melted in to create a rich, creamy sauce.
Par-cooked macaroni is combined with the cheese sauce, using reserved pasta cooking water to adjust consistency before baking. The bacon crumbs topping mixes crispy bacon, fresh sage, Parmesan, and bread crumbs for texture and an herbal note.
Baked at a high temperature, the mac and cheese develops a slightly golden crust while retaining creamy pasta underneath. The topping’s saltiness and crunch complement the smooth cheese sauce and tender macaroni, making it a satisfying comfort food dish.
Ingredients
For the cheese sauce
- ½ cup butter
- ½ cup flour
- 2-3 cups milk
- cayenne pepper pinch
- 1-2 tsp mustard powder depending on preference
- ¼ tsp ground nutmeg
- 2 cups cheddar cheese mature, grated
- ½ cup Parmesan Cheese grated
For the baked mac and cheese
- 1 kg (2lbs) macaroni par-cooked + reserve 1 cup of cooking water
For the bacon crumbs
- 2 cups bread or breadcrumbs
- 6 trips Bacon crispy
- 6 sage fresh leaves
- ¼ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instructions
- Pre-heat the oven to 200ºC/400ºF.
- Melt the butter in a saucepan and add the flour.
- Whisk until smooth then slowly pour in the milk, a little at a time. (I always reserve approximately ½ cup milk. Some flours will absorb more/less liquid so you might not need all of it and sometimes after adding cheese I like to thin out the sauce just a little with the remaining milk.)
- Whisk continuously until the sauce is thick then turn down the heat, add the spices and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 7-10 minutes on a gentle heat).
- Once the sauce is cooked (the sauce will be completely smooth tasting with no flouriness) remove from the heat and add the cheddar and Parmesan. Stir until melted then season to taste.
- Combine the cheese sauce with the pasta. Stir and add some of the reserved pasta cooking water to thin out the sauce. You want the mac and cheese to be very creamy before going into the oven.
- Combine the ciabatta (or breadcrumbs of your choice) with crispy bacon and sage in a food processor and blend until relatively fine. I like there to be a little texture still but blend to your preferred texture. Top the creamy mac and cheese with the bacon crumbs.
- Place in the oven and allow to bake for 20 minutes or until the top is golden brown and crispy.
- Remove from the oven and allow to rest for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(as a side dish)
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 127mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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