Crunchy bacon macaroni & cheese
1
- Prep Time15 mins
- Total Time35 mins
- Makes4 Servings
Ingredients
1 500-g pkg PC® black label Eliche pasta
4 slices thick-cut bacon, finely chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 cup grated PC® Aged 2 Years Canadian White cheddar
1/2 cup grated PC® mozzarella
1/4 tsp salt
1/2 cup PC® black label Panko Japanese-Style bread crumbs
PC® black label Spiced Tomato Condiment, optional
Instructions
Preheat broiler. Cook pasta in boil- ing water, following package direc- tions but omitting salt, until tender, 10 to 12 min. Drain, then return to pot.
Heat a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until bacon is crisp, 4 to 5 min. Transfer bacon to paper-towel-lined plate. Discard fat and wipe with paper towel. Melt butter in same pan over medium. Whisk in flour until mixture turns into a paste, about 30 sec. Gradually add milk and stir constantly until sauce thickens, 4 to 6 more min. Stir in cheddar, mozzarella and salt. Remove from heat and stir until melted. Season with fresh pepper.
Stir in pasta and bacon until combined. Scrape into a 9 x 13-in. baking dish (or for individual servings, 8 ramekins set on a baking sheet). Sprinkle with panko. Broil in centre of oven until top is golden, 2 to 3 min. Serve with spiced tomato condiment.