[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]
YIELD: 8 servings
TOTAL TIME: 2 hours
ACTIVE TIME: 30 minutes
DIFFICULTY: Easy
[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]
| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Butter | for greasing | – |
| Butter | 14 g | 1 tbsp |
| Bacon, sliced & cut into 1.25 cm dice | 6 oz | 6 slices |
| White onion, diced | 170 g / 6 oz | 1 medium onion |
| Bay leaves | – | 2 leaves |
| Paprika, sweet | 8 g | 1 tbsp |
| Cayenne pepper | 1 g | ½ tsp |
| All-purpose flour | 40 g | ⅓ cup |
| Whole milk | 1443 g | 1.4 L / 6 cups |
| Salt | to taste | – |
| Elbow macaroni | 450 g / 16 oz | 1 lb |
| Cheddar cheese, shredded | 270 g / 9½ oz | 4 cups |
| Salt | to taste | – |
| Cheddar cheese, shredded | 70 g / 2 oz | 1 cup |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat the oven to 175°C / 350°F and butter a 33 x 23 x 5 cm / 9 x 13 x 2-inch baking dish.
2 In a large saucepan, melt 1 tbsp butter over medium heat. Add the bacon and cook until crisp, about 7 minutes. Transfer bacon to a plate, leaving butter and bacon fat.
3 Add white onion and bay leaves to the saucepan and cook over medium heat, stirring occasionally, until the onion is softened – about 5 minutes.
4 Add the paprika and cayenne and cook, stirring until fragrant, about 3 minutes.
5 Stir in the flour until blended, about 2 minutes. Gradually whisk in the milk until the sauce is smooth and bring to a boil over high heat, whisking until thickened. Reduce heat to low and simmer for 30 minutes, whisking frequently. Discard bay leaves.
6 While the sauce is simmering, bring a large pot of salted water to a boil. Add the macaroni and boil until a few minutes before al dente. Drain water and return noodles to the pot.
7 Stir 4 cups cheddar cheese into the sauce, add the bacon and season with salt. Add the sauce to the macaroni and mix well. Spread the mac and cheese in the baking dish and scatter the remaining 1 cup of cheddar cheese on top. Bake for 30 minutes, or until brown and bubbling.
8 Remove from oven. Let stand for 10 minutes. Serve.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Combining different soft cheeses will build flavor. Mozårella, Monterey Jack and goat cheese all work well
- You can assemble this dish in advance
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
