Macaroni and Cheese with Bacon Crumble
Macaroni and Cheese with Bacon Crumble
Ingredients
- 12 slices bacon, chopped
- 2 garlic cloves, chopped
- 1 shallot, chopped
- 1 cup (50 g) baguette croutons, crushed
- ⅓ cup (15 g) flat-leaf parsley, finely chopped
- ¾ lb (340 g) elbow macaroni
- 1 tbsp corn starch
- 2 cans (12 oz/354 ml each) evaporated milk, or 3 cups (750 ml) milk
- 1 tsp sweet paprika
- 1 tsp mustard powder
- ½ tsp garlic powder
- 3 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 1 ½ cups (150 g) strong orange cheddar, grated
- ¼ tsp (1 ml) Tabasco-style sauce, or to taste
Instructions
- In a non-stick skillet over medium-high heat, brown the bacon. Drain through a sieve into a bowl. Set aside the bacon and bacon fat separately.
- In the same skillet, add the garlic, shallot and croutons. Add some of the reserved bacon fat, as needed. Cook for 2 minutes, while stirring, or until the croutons begin to brown. Remove from the heat. Add the reserved bacon and parsley. Mix well and keep warm.
Macaroni and Cheese with Bacon Crumble