Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.
[social_warfare]
- 200 grams Macaroni (cheap supermarket stuff)
- 200 grams Bacon (diced and cooked in a bench top oven to release flavour)
- ½ cup Coon cheese (grated)
- ½ cup Parmesan (grated)
- 3 tablespoons Flour (plain)
- 2 tablespoons Butter (salted)
- 1 dessert spoon Chilli flakes
- 1 piece Red chilli (diced)
- ¼ cup Parsley
- ¼ cup Panko breadcrumbs
- 1 tablespoon Pumpkin seeds
- 1 tablespoon sunflower seeds
- ¼ piece White onion (small and diced)
- 1 cup Full cream milk
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Remove the home smoked and cured piece of gift bacon from the vacuum packaging
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Dice the bacon into large cubes
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Cook the bacon on an oven tray at 200 °C/400 °F for 12 minutes in a small bench top oven
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While the bacon is cooking cook the macaroni 1 to 2 minutes short of the recommended time on the packaging, the macaroni will continue to cook when it’s coated in cheesy goodness
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Allow the bacon to rest in its rendered fat so the flavours are retained
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Drain the macaroni and mix with the cooked bacon and the rendered bacon fat so the macaroni absorbs bacon flavours
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In a saucepan melt the butter and add the onion until the butter foams
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Whisk in the flour and make a roux
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Add the milk to make a sauce
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Remove the saucepan from the heat source
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Fold in half the cheeses with the pumpkin and sunflower seeds
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Add the macaroni and bacon and stir through slowly
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Mix in the chilli flakes and red chilli
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Pour into a Pyrex dish
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Mix the panko breadcrumbs with the rest of the grated cheeses
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Top with the rest of the cheeses and panko breadcrumbs
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Place into a hot oven (200 °C/400 °F) for 15 to 20 minutes being careful not to burn the top
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Serve in a shallow bowl
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Garnish with a sprig of parsley
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If you want to give the pretence that you have a healthy lifestyle feel free to add vegetables like kale and spinach or silverbeet but if you do you need to realise you’re lying to yourself and really you’re a comfort food whore.
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Unlike me, if you can digest and metabolise alcohol you could have a large glass or two of wine or a pot of beer with this.
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Don’t forget when you’re finished don’t pass out on the couch, the sooner you get the saucepan and bowl in some water the easier it will be to clean off the cheesy goodness.
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While you’re cleaning off that cheesy goodness, just imagine how it all looks churning in your stomach, being mechanically processed and chemically digested as it passes through your duodenum, having bile added like dishwashing detergent.
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I could go on but you get the picture. Hopefully after a morning coffee, what’s left will start its extracorporeal journey to a waste treatment facility near you.
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If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter. I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.
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Please follow me on my food-based social media on Twitter, Facebook, and Instagram.
On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.
[social_warfare]
If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter (there are handy sharing icons in this post). I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.
On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.
If you want to see more examples of workplace generosity please head over to another blog where I have shared three consecutive days of amazing workplace generosity.
This isn’t the first mac and cheese on Yummy Lummy, I put it in a Taco one Saturday.
Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+
For vegan friends, here’s a vegan version from the Noob Chef.
