A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Bacon Macaroni and Cheese
This would have to be one of my “signature dishes” if I had to choose; I’ve been using the same recipe for years and it’s always amazing. For the cheese, use any kinds you’d like, but I really suggest using one smoked cheese. It’s great for leftovers as well!
Ingredients:
- 1 big bag of pasta, boiled and drained
- 300g bacon, fried and chopped
- 4 tbsp butter
- 1 onion, diced
- 1/4 cup flour
- 1/4 cup fresh rosemary leaves
- 3 cups of milk
- 3 cups of grated cheese (2-3 different kinds)
- 1/2 cup grated parmesan
- 1/2 cup breadcrumbs
- Salt and pepper
Melt the butter and saute onions until soft. Mix in the flour well, and then add the milk, stirring constantly. Once warm, add the 3 cups of cheese, as well as the rosemary, and stir until combine. Season well with salt and pepper, and cook until it’s thick enough to stick to a spoon. In a baking dish, mix well with the pasta and bacon, top with parmesan and breadcrumbs, and bake for 20-30 minutes at 200C / 375F until golden on top.
