Bacon, chestnut and sage mac 'n' cheese with sourdough crumb

Name: Bacon, chestnut and sage mac 'n' cheese with sourdough crumb recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil, plus extra for frying; 8 smoky bacon rashers, chopped; 20g unsalted butter; 2 garlic cloves, finely chopped; ¼ cup (35g) plain flour; 1½ cups (375ml) milk; 600ml buttermilk; 1 bunch sage, leaves picked, half finely chopped; 100g coarsely grated cheddar; 100g finely grated parmesan; 300g macaroni, cooked according to packet instructions, drained, refreshed; 2 slices day-old sourdough bread (crusts removed and discarded), torn; 6 roasted chestnuts, finely chopped

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https://healthimprovements.info/recipes/bacon-chestnut-sage-mac-n-cheese-sourdough-crumb/t7rwk4gt — Bacon, chestnut and sage mac 'n' cheese with sourdough crumb

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by Phoebe Wood

Jun 21, 2019

“Chestnuts are available from select supermarkets and specialist food shops” - Phoebe Wood.

2 tbs extra virgin olive oil, plus extra for frying
8 smoky bacon rashers, chopped
20g unsalted butter
2 garlic cloves, finely chopped
¼ cup (35g) plain flour
1½ cups (375ml) milk
600ml buttermilk
1 bunch sage, leaves picked, half finely chopped
100g coarsely grated cheddar
100g finely grated parmesan
300g macaroni, cooked according to packet instructions, drained, refreshed
2 slices day-old sourdough bread (crusts removed and discarded), torn
6 roasted chestnuts, finely chopped

Method

1.

Preheat oven to 200°C. Heat 1 tbs oil in a frying pan over medium-low heat. Add bacon and fry, stirring, for 8-10 minutes until fat renders. Add butter and garlic and stir for 1 minute until fragrant. Add flour, stir for 1 minute. then add milk, 1½ cups (375ml) buttermilk and chopped sage. Increase heat to medium and simmer for 5 minutes or until thickened. Add cheddar and half the parmesan, season, stir in pasta, then add remaining buttermilk. Transfer to 350ml baking dishes or a 1.5-litre baking dish.
2.

Toss remaining 1 tbs oil with sourdough and scatter it over macaroni along with chestnut and remaining parmesan. Bake for 20 minutes or until golden and bubbling.
3.

Meanwhile, heat 1cm oil in a small saucepan over high heat. Add remaining sage leaves, fry for 30 seconds, then transfer with a slotted spoon to paper towel to drain. Scatter leaves over macaroni to serve.