‘Mac and cheese’ has always been a comfort food to me, starting way back in ‘domestic science’ classes in Grade 8 through to today where my grandchildren also love it. Actually, they all love cheese and they also adore pasta so this recipe is a favourite.
Preparation time: 5 minutes.
Cooking time: 20-25 minutes.
The following quantities will serve six (leftover ‘mac and cheese’ is yum).
Handy Hint: You could use a combination of whatever cheeses you prefer in your mac and cheese. I usually use a combo of a sharp mature cheese and a milder flavoured one.
Handy Hint: If you have leftover mac and cheese try using it as a topping over either savoury mince or beef casserole or as a side dish to either sausages or ribs.
- 4 rashers bacon, chopped
- 2 tbsp plain flour
- 2 cups milk, slightly warmed
- 1/4 tsp Tabasco sauce
- 1/2 tsp Worcestershire sauce
- 3 cups grated cheese (of your choice)
- 1-2 tbsp chives, finely chopped
- 3 cups uncooked macaroni
- 1/4 tsp hot English mustard
Bring a large pot of lightly salted water to the boil, add the macaroni and cook according to the instructions on the packet. Drain well and place to one side.
In a large frypan, cook the bacon over a medium heat until nearly crisp. Remove the bacon from the pan and drain on paper towel.
Whisk the flour into the bacon drippings left in the frypan and continue to whisk for a couple of minutes. Then whisk in the milk, mustard, Tabasco and Worcestershire sauce. Bring to a simmer and continue to cook until thickened to a thick sauce-like consistency.
Remove the pan from the heat and stir in the cheese, bacon, chives and cooked macaroni.
Your mac and cheese is now ready to serve.
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