Mac 'n' cheese with baked bacon and bread topping
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Infuse this cheesy pasta casserole with a whole bouquet of vibrant flavors by adding bacon, green onions, garlic, and a touch of cayenne pepper. A blend of Asiago and provolone cheeses also adds a richer flavor. The cheese sauce is made with the aromatic fat rendered from frying the bacon. Toss the cooked pasta with it and top with an egg mixture, fried bacon bits, and slices of white bread, which will turn into a delicious golden topping after baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of pasta
- 2.5 cups chilled milk
- 110 g of provolone cheese, coarsely grated
- 110 gr. Asiago cheese, grated on a coarse grater
- 2 large eggs
- 2 green onions, chopped
- 3 slices white sandwich bread, torn into small pieces
- 3 strips of bacon
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tbsp. premium flour
- 1/8 tsp cayenne pepper
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Recipes with similar ingredients: pasta, provolone cheese, Asiago cheese, ground cayenne pepper, white bread, eggs, milk, bacon
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 2-quart shallow dish with butter.
- In a large saucepan of salted boiling water, cook the pasta until al dente, about 5 minutes. Drain and transfer to the prepared pan along with 1/4 cup cold milk (this will cool the pasta and prevent it from sticking together).
- Meanwhile, combine the cheeses in a small bowl. In a medium bowl, whisk the eggs with 1/4 cup milk. Add the green onions, bread, and half the cheese to the egg mixture and set aside.
- In a large skillet over medium heat, cook the bacon until crisp; drain on paper towels. Drain all but 2 tablespoons of the fat from the skillet. Add the onion and garlic; cook, stirring, until the vegetables are browned, about 4 minutes. Add the flour, cayenne pepper, and 1 teaspoon of salt; cook for 2 minutes.
- Gradually add the remaining 1 3/4 cups milk and 3/4 cup water. Bring to a boil, stirring until thickened. Remove from heat and cool slightly, whisking. Stir in the remaining cheese. Add the sauce to the pasta, tossing to coat evenly.
- Crumble the bacon and stir it into the egg and bread mixture. Spread the mixture evenly over the pasta. Place the dish on a baking sheet and bake until golden brown, about 35-40 minutes. Remove the mac and cheese from the oven, let it rest for 5 minutes, and serve.
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