Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 1000kcal
Author: Gary Lum
Ingredients
200gramsMacaroni(cheap supermarket stuff)
200gramsBacon(diced and cooked in a bench top oven to release flavour)
½cupCoon cheese(grated)
½cupParmesan(grated)
3tablespoonsFlour(plain)
2tablespoonsButter(salted)
1dessert spoonChilli flakes
1pieceRed chilli(diced)
¼cupParsley
¼cupPanko breadcrumbs
1tablespoonPumpkin seeds
1tablespoonsunflower seeds
¼pieceWhite onion(small and diced)
1cupFull cream milk
Instructions
Remove the home smoked and cured piece of gift bacon from the vacuum packaging
Dice the bacon into large cubes
Cook the bacon on an oven tray at 200 °C/400 °F for 12 minutes in a small bench top oven
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
Allow the bacon to rest in its rendered fat so the flavours are retained
Drain the macaroni and mix with the cooked bacon and the rendered bacon fat so the macaroni absorbs bacon flavours
In a saucepan melt the butter and add the onion until the butter foams
Whisk in the flour and make a roux
Add the milk to make a sauce
Remove the saucepan from the heat source
Fold in half the cheeses with the pumpkin and sunflower seeds
Add the macaroni and bacon and stir through slowly
Mix in the chilli flakes and red chilli
Pour into a Pyrex dish
Mix the panko breadcrumbs with the rest of the grated cheeses
Top with the rest of the cheeses and panko breadcrumbs
Place into a hot oven (200 °C/400 °F) for 15 to 20 minutes being careful not to burn the top
Serve in a shallow bowl
Garnish with a sprig of parsley
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.
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.
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.
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.
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.
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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Recipe Notes
On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.