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Crunchy mac and cheese with bacon
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Katie Quinn Davies serves up crispy mac and cheese inspired by American holidays.
Ingredients:
  • 400g macaroni
  • 50g unsalted butter
  • 50g plain flour
  • 750ml milk
  • 250g strong vintage cheddar, grated
  • 125ml cream
  • Pinch ground nutmeg
  • 18.20 gm olive oil
  • 250g bacon, finely chopped
  • 250.00 ml chopped flat-leaf parsley leaves
  • 25g breadcrumbs
  • 35g breadcrumbs
Instructions:
  • Preheat the oven to 180°C. Cook pasta in boiling salted water as per package directions. Reserve 2 tablespoons of cooking water. Return pasta to the saucepan with the water. Set aside.
  • In a pan over medium heat, melt butter. Stir in flour and cook for 2-3 minutes, stirring frequently. Gradually whisk in milk in 5 batches until smooth. Add 200g cheese, cream, nutmeg, and season to taste. Pour over pasta, toss to combine, and transfer to a large ovenproof dish or 6 individual dishes.
  • In a frypan over medium heat, heat oil and cook bacon for 5 minutes until golden and crisp. Transfer to a bowl and mix with parsley (saving some for garnish), panko, sourdough crumbs, and 50g cheese. Season, sprinkle over pasta, bake for 20 minutes until golden and crisp. Serve garnished with reserved parsley.

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