Ingredient: garlic clove

Mac N Cheese with Bacon

Mac & Cheese with Bacon

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Mac & Cheese with Bacon

Our 4th president, Thomas Jefferson invented Mac N Cheese. He made a pasta extruder that helped make macaroni. Back then, in the 1700s, macaroni was long and flat. So you would get only 6 per serving.

Every-time I celebrate Thomas Jefferson, I eat a version of Mac N Cheese. This one has bacon to really perk it up. If your family eats bacon, then this is a great recipe for you.

  • 2 tablespoons butter (unsalted)
  • 3 tablespoons olive oil
  • 3 slices bacon (diced)
  • 1/2 pound pasta (any shape that is fun)
  • 1/2 white onion (diced)
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 garlic clove (chopped)
  • 1 quart whole milk (scalded)
  • 1 cup white bread crumbs
  • 3 tablespoons freshly chopped parsley
  • 2 teaspoons Kosher salt
  • 8 ounces extra-sharp Cheddar (shredded (2 cups))
  1. Preheat the oven to 375 degrees F.
  2. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Set aside.
  3. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  4. Meanwhile, melt the 2 tablespoons butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  5. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  6. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Equipment Necessary-
2 Pots
Cutting Board
Chef’s Knife
Box Grater
Whisk
Wooden Spoon
Adult Supervision

Main Dish, Side
American

Bacon, Cabbage, and Lentil Soup

2 Comments

Bacon, Cabbage and Lentil Soup

For a great meal, serve this with some crusty bread!

  • 1 carrot (finely chopped)
  • 1 stalk of celery (finely chopped)
  • 1 medium to large onion (finely chopped)
  • 5 strips of bacon (favorite style and thickness)
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 cup brown lentils
  • 1 head of savoy cabbage (or favorite)
  • 1 garlic clove (diced)
  • 1 bay leaf (fresh if possible)
  • 8 cups water or vegetable stock
  • salt (to taste)
  • pepper (to taste)
  1. Heat a large saucepan or medium soup pot on medium heat for one minute. Then add olive oil, the onion, celery and carrot, letting them cook for about 4 minutes. Meanwhile, dice the garlic and prepare the herbs for use. Add garlic, bay leaf and thyme, then season with salt and pepper. Stir once every minute and allow the vegetables to sweat for about ten minutes total. Do not brown the vegetables.
  2. Next add the bacon, lentils, and tomatoes if you are using them. Stir, then add vegetable stock. Let this simmer until the lentils are cooked, about 8 minutes, adding some more water or stock if the liquid level drops too far.
  3. While the lentils are cooking, de-stalk and cut the cabbage leaves and add them to the soup. The water level should cover the cabbage leaves. Cover and simmer for about 5 minutes until the cabbage is cooked, but still nice and green.

Variations: Use leeks instead of onions, add kale or spinach, tomatoes, potatoes or pasta. Add a splash of wine. Substitute grilled or smoked mushrooms instead of bacon.

Equipment List:

  • Large Saucepan or soup pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Chef’s Knife
  • Medium bowl
  • Adult Supervision
Main Dish, Soups N Stews
French, Middle Eastern, Spanish