Mushroom and Bacon Mac and Cheese

Mushroom and Bacon Mac and Cheese

This iteration of mac and cheese has to be one of my favourites – with indecent amounts of bacon!

Ingredients:

•   3 tablespoons extra-virgin olive oil

•   250 grams streaky bacon, sliced

•   1 onion, finely chopped

•   3 cloves garlic, crushed

•   ¼–½ teaspoon chilli flakes

•   ¼ cup white wine

•   450 grams mushrooms, halved if large (I used small Swiss Brown)

•   sea salt and ground pepper

Béchamel:

•   50 grams butter

•   ¼ cup plain flour

•   2¾ cups whole milk

•   ½ cup cream

•   150 grams grated cheddar

•   150 grams grated gruyère

•   ½ teaspoon grated nutmeg

•   1 bay leaf

To Assemble:

•   320 grams lumache or macaroni

•   150 grams sourdough, crusts removed

•   3 tablespoons butter for bread and baking dish

•   45 grams each cheddar and gruyère, grated

•   30 grams grated parmesan

•   2 tablespoons finely chopped parsley

Equipment:

•   Lightly butter a 1.5-litre-capacity baking dish.

•   Preheat the oven to 180°C fan bake.

Method:

1.  Cook the Bacon:

Heat 1 tablespoon of the oil in a frying pan and cook the bacon for 5 minutes. Add the onion and cook a further 10 minutes until the bacon is coloured and the onion softened. Add the garlic and chilli flakes and cook for another 2 minutes. Add the wine, and cook for a few minutes to reduce slightly. Set aside.

2.  Cook the Mushrooms:

Heat the remaining oil in a frying pan, add the mushrooms, season well with salt and pepper and cook over a medium-high heat for 10 minutes.

3.  Make the Béchamel:

Melt the butter in a large pot over a medium heat. Add the flour and whisk to a paste. Cook for 1 minute then add the combined milk and cream in 3 lots, whisking continuously until the sauce is thick and smooth.

Remove from the heat and add the cheddar and gruyère. Season with the nutmeg, salt, and pepper, and whisk until smooth, returning to the heat briefly if necessary. Add the bay leaf, and bacon mixture and set aside.

4.  Assemble the Dish:

Cook the pasta in plenty of salted boiling water for 2 minutes less than the packet instructions. Drain well and add to the béchamel, removing the bay leaf. Stir in the mushrooms then spoon the pasta mixture into the baking dish.

5.  Top and Bake:

Lightly butter the sourdough slices and cut into 2cm cubes.

Sprinkle half of the cheddar and gruyère over the pasta, top with the sourdough and then the remaining cheddar and gruyère, plus the parmesan. Cook for 25–30 minutes until bubbling and golden.

6.  Serve:

Serve sprinkled with parsley and with a simple winter green salad on the side. Serves 6.