As usual, my photography skills are lacking… Oops!
Looks aside, I promise you, guarantee you, that this is the best Mac and Cheese you will ever have.
How many times have you tried to make mac and cheese only to find it bland and incredibly boring? Or you bought a three cheese mix only to find the three cheeses had different melting points which ruined your sauce? Or you discovered that the box of mac and cheese for 99p from the store would be so much nicer than the gelatinous blob you just created, and so you gave up on mac and cheese in its entirety?
We’ve all been there, we’ve all had these experiences, and so slowly but surely I developed the Perfect, Ultimate Mac and Cheese.
Everyone needs a solid Mac and Cheese recipe in their repertoire and this is mine, and should also be yours. Not only is the mac and cheese amazingly delicious, but it is made even better by the inclusion of bacon, because bacon makes everything better, right? Right.
What will I need?
200g unsmoked bacon lardons
3 cloves garlic, minced
1 onion, finely diced
3 tbsp salted butter
3 tbsp plain flour
1/2 tsp paprika
1 chicken stock pot
250g mild chedder cheese
250g macaroni (or other short pasta)
- Cook bacon over medium heat until fat has rendered, and bacon is starting to colour.
- Add onion and garlic and cook for about 5 minutes or until soft, and set aside.
- In a large pot over medium-high heat, melt butter and then add flour to form a roux.
- Add the milk a little at a time, stirring through the roux until incorporated, and any lumps are dispersed. Add stock pot.
- Stir over medium-high heat for about 5 minutes or until the sauce has thickened, and is rich and creamy
- Add cheese and stir though until smooth, before adding the bacon and onions and stirring through until well combined. Season with salt and pepper to taste.
- Cook pasta according to packet instruction in salted water, until al dente, and then drain.
- Stir pasta through cheese sauce and serve.