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18
June
Mac And Cheese With Bacon And Mushroom
Some friends had been on holiday in the States for the past few weeks, and were due home around lunch time Sunday. I figured they would be exhausted after their long flight and rail journey and would appreciate an easy dinner that they could just chuck in the oven. I also had a busy day planned and so the ease an oven baked dinner appealed on many levels.
This is Mac and Cheese with the volume turned up. It is a satisfying dish and perfect for preparing ahead. It’s also easy to double the ingredients and make two dishes, one for now and one to freeze… or give a friend.
Mac And Cheese With Bacon And Mushroom
Print recipe
Ingredients
- 350g Dried Macaroni
- 150g Streaky Smoked Bacon
- 1 tablespoon Unsalted Butter
- Olive Oil
- Medium Onion (sliced)
- 200g Chestnut Mushrooms (thin slices)
- 2 cloves Garlic
- 30g Unsalted Butter
- 30g Plain Flour
- 300ml Whole Milk
- 60ml Single Cream
- 2 Large Free-range Eggs
- 85g Gruyere (grated)
- 75g Mature Cheddar (grated)
- 75g Soft Goat's Cheese
- 80g Pecorino Romano (grated)
- 2 heaped tablespoons Bread Crumbs
Directions
| 1. | Add the pasta to sated boiling water and cook to packet instructions. Drain and place in a large mixing bowl. Stir through a little olive oil to prevent it sticking together |
| 2. | Take the slices of bacon and cut into thin lardon strips. Add to a frying pan on a medium heat and sauté until crisp. Once almost all the fat is rendered out, lift the bacon out with a slotted spoon and place on a plate with some kitchen paper |
| 3. | Add a tablespoon of butter and a dash of olive oil to the pan, then gently fry the onions until soft and translucent |
| 4. | Add in the mushrooms and cook until the onions are caramelised. Add the crushed garlic and cook for a couple of minutes then put to one side |
| 5. | In a large saucepan, add the butter. Once melted add the flour and stir over a medium heat for a couple of minutes |
| 6. | Over a low heat, add the milk a little at a time stirring with a whisk and ensuring no lumps remain before each addition |
| 7. | Turn the heat up and allow the sauce to thicken stirring the whole time. Add in the cream |
| 8. | Lightly beat the eggs in a jug, and slowly ladle in some of the hot sauce whisking quickly to temper the eggs. Add the tempered eggs back into the sauce |
| 9. | Add in the grated gruyere, cheddar and goat's cheese, and half of the grated pecorino romano and stir until melted and the sauce is unctuous |
| 10. | Stir the onions and mushrooms, and bacon into the cooled pasta. Pour over the cheese sauce and mix together well |
| 11. | Transfer into a baking dish and flatten slightly with the back of a spoon. Mix the breadcrumbs with the remaining pecorino, then sprinkle over the surface |
| 12. | You can refrigerate, or even freeze, at this stage and cook later. When ready to serve, bake at Gas Mark 4 / 180ºC / 350ºF for 25 to 30 minutes or until the top is browned and bubbling |
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