Macaroni & Cheese with Bacon
An original recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 4 people
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400g/14ozs fresh macaroni pasta
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1 tablespoon oil
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2 rashers middle bacon, sliced into bite sized pieces
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1/2 white or brown onion, chopped
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1 1/4 cups/300ml/19.6flozs cream (you could also do this with evaporated milk although of course it won't be as creamy, if you do, use 2 1/4 cups evaporated milk and omit the milk below)
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1 cup/250ml/8.8flozs milk
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1 1/4 cups/125g/4ozs grated tasty cheese
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3/4 cup/75g/2.7ozs gruyere cheese
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1/4 teaspoon nutmeg
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1/2 cup dried breadcrumbs
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1/2 cup/50g/1.7ozs grated tasty cheese extra
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2 tablespoons of butter, cut into cubes
Step 1 - Preheat oven to 180C/350F. Cook macaroni according to directions in plenty of salted boiling water until al dente - ensure that it does not get too soft. Drain and set aside.
Step 2 - Grease a large (about 30x25cms/12x9inch) baking dish. In the saucepan heat the oil and fry the onion and bacon until onion is soft and translucent and bacon is cooked-about 5 minutes. Then add the cream, milk and nutmeg and wait until it comes to a boil, turn it down to a simmer and add the cheeses and macaroni.
Step 3 - Pour into the prepared baking dish and sprinkle with the breadcrumbs and extra cheese. Dot with butter and then bake for 5-10 minutes or place under hot grill under crumbs are crunchy and cheese and butter has melted. Serve and swoon.