one pot homewrecker mac & cheese
A family favourite with a spicy twist. Not just for an American Thanksgiving dinner, this side goes well with pulled pork and chicken alike or is just as delicious served on its own.
Ingredients:
Serves 4
60g butter
60g plain flour
500ml full-fat milk
100ml double cream
200g Homewrecker Pimento Cheese
200g mature cheddar, grated
400g macaroni
100g smoked bacon, chopped into small pieces
60g panko breadcrumbs
50g Parmesan, grated
Salt and freshly ground black pepper, to taste
Method
Preheat your oven to 180°C (350°F)
In an oven-safe pot, bring salted water to a boil and cook the macaroni according to the package instructions until it's al dente. Drain and set aside.
In the same pan, melt the 60g of butter over medium heat.
Add the plain flour to the melted butter and whisk continuously until it forms a smooth paste. Cook the roux for about 1-2 minutes, but do not let it brown.
Gradually pour in the full-fat milk and double cream while stirring constantly to avoid lumps. Continue to whisk until the sauce thickens and becomes smooth.
Stir in your Homewrecker cheese and mature cheddar. Keep stirring until the cheeses are fully melted and the sauce is creamy. Season the sauce with salt and freshly ground black pepper to taste.
In a separate pan, fry the chopped smoked bacon until crispy. Drain any excess fat and set the bacon aside.
Combine the cooked macaroni and crispy bacon with the cheese sauce, ensuring everything is well coated.
In a small bowl, mix the white breadcrumbs and grated Parmesan together, then sprinkle this mixture evenly over the top of the macaroni.
Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbling.
Once the mac and cheese is cooked, remove it from the oven and allow it to cool slightly before serving.
