Family friendly Main American

Crunchy mac and cheese with bacon

Name: Crunchy mac and cheese with bacon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: /american
Ingredients: 400g macaroni; 50g unsalted butter; 1/3 cup (50g) plain flour; 3 cups (750ml) milk; 250g strong vintage cheddar, grated; 1/2 cup (125ml) pure (thin) cream; Pinch ground nutmeg; 1 tablespoon olive oil; 250g bacon, finely chopped; 1 cup chopped flat-leaf parsley leaves; 1/2 cup (25g) panko breadcrumbs (see notes); 1/2 cup (35g) sourdough breadcrumbs

Rate now

15m

45m

Jump to recipe

by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Inspired by holidays to the USA, Katie Quinn Davies dishes up crunchy mac and cheese.

400g macaroni
50g unsalted butter
1/3 cup (50g) plain flour
3 cups (750ml) milk
250g strong vintage cheddar, grated
1/2 cup (125ml) pure (thin) cream
Pinch ground nutmeg
1 tablespoon olive oil
250g bacon, finely chopped
1 cup chopped flat-leaf parsley leaves
1/2 cup (25g) panko breadcrumbs (see notes)
1/2 cup (35g) sourdough breadcrumbs

Method

1.

Preheat the oven to 180°C. Cook pasta in a saucepan of boiling, salted water according to packet instructions. Drain, reserving 2 tablespoons cooking water. Return pasta to saucepan with water. Set aside.
2.

Melt butter in a pan over medium heat. Using a wooden spoon, stir in the flour, then cook, stirring frequently, for 2-3 minutes. In 5 batches, whisk in the milk until smooth. Stir in 200g cheese, followed by the cream and nutmeg, then season to taste. Pour over the pasta and toss to combine, then transfer to a large ovenproof dish or 6 individual dishes.
3.

Heat oil in a frypan over medium heat. Add bacon and cook, stirring, for 5 minutes or until golden and crisp. Transfer to a bowl, then stir in parsley (reserving some for garnish), panko and sourdough crumbs, and remaining 50g cheese. Season and sprinkle over pasta. Bake for 20 minutes or until golden and crisp, then serve garnished with reserved parsley.