Gourmet Smoked Cheddar Mac & Cheese
Mac and Cheese:
220g small macaroni
3 tbsp of flour
80g Lewis Road Creamery Garlic & Parsley Butter
70g grated Colby cheese
110g grated Red Smoked Cheddar (we used Barry's Bay Red)
60g grated Parmesan
1/4 cup reserved pasta water
4 rashers of Henderson's streaky bacon
2 cups of Lewis Road Creamery Organic Milk
1/2 teaspoon of salt
30g Lewis Road Creamery Garlic & Parsley Butter (Melted)
100g sourdough breadcrumbs
A handful of grated cheese mixture
Fresh sage leaves (tossed in a little olive oil)
Bring a pot of water to the boil. Add pasta and cook via instructions on packet. While pasta is cooking, finely chop bacon and cook until crispy. Set aside.
Melt first measure of butter and stir in flour. Add milk a little at a time and stir until starting to thicken. Add cheese (reserving a handful for later), salt and stir until combined.
Once pasta is cooked, reserve 1/4 cup of pasta water and drain. Add pasta water to cheese sauce and allow to thicken slightly. Add pasta and bacon to sauce and combine.
Toss breadcrumbs in melted butter and a little olive oil. Top Mac and cheese with breadcrumbs, reserved cheese and sage leaves. Top with a little salt and pepper and place under the grill. Watch the Mac and cheese carefully (it will only take a few minutes) and remove when breadcrumbs are golden and cheese is melted.
Adding a drizzle of truffle infused olive oil on top takes it to the next level.
Note: If you do not have an oven safe pan, transfer Mac and cheese to a baking dish before adding breadcrumbs.
This recipe was created and photographed by @rebecca.cooksandeats - give her beautiful new account a follow on Instagram!