smoky bacon

This macaroni gratin, made with pasta, bacon, and two types of cheese, is no ordinary mac and cheese. It's sublimely rich and ridiculously comforting. Definitely not something we'd kick out of bed. Here's how to make it.

Macaroni Gratin

elbow macaroni

olive oil

bacon

whole milk (preferably whole)

(2 oz) unsalted butter

all-purpose flour

Parmesan

Gruyère cheese

salt

white pepper

Preheat

Preheat the oven to 400°F (200°C). Butter a 10-by-14-inch gratin or casserole dish.

Cook

Cook the macaroni according to the directions on the box. Drain, turn it into a large bowl, and toss it with the oil.

Meanwhile, in a large skillet, fry the bacon over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.

Simmer

While the macaroni and bacon cook, in a medium saucepan over medium heat, bring the milk to a very gentle boil, then reduce the heat to low to keep it warm.

Melt

In another saucepan over medium heat, melt the butter. When the foam subsides, remove the pan from the heat. Whisk in the flour and continue to stir until a smooth, pale roux forms. Return the saucepan to medium heat and, still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, waiting until one ladleful of milk is completely incorporated before adding the next.

Whisk

After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, 2 cups of the Gruyère, and the salt and pepper, and stir until the cheese has completely melted.

Bake

Pour the sauce over the macaroni and bacon, mix thoroughly, and pour into the buttered dish. Bake in the oven for 12 minutes. Sprinkle the remaining 1 cup of Gruyère over the gratin and continue to bake for 10 minutes more, until the top is golden and crunchy.

Remove from the oven and serve immediately.

Bacon and egg pie is a classic New Zealand comfort food. Every home cook has their own variation. The influence that most shaped this pie would have to be my mother. 

Bacon and egg pie

eggs

tomatoes

onions

250 g pancetta (or bacon. About 8 rashes)

flaky pastry (aka puff pastry. Normally purchased frozen)

butter

Preheat the oven to 200 degC

Remove the stalk of the tomatoes, and slice.

Roll out 2/3 of the pastry into a square with a thickness of several millimeters. It should be about 35 cm square.

Roll out the other 1/3  into a 20cm square, and cut into strips.

Smear the butter around the inside of a 20cm square baking dish.

Lay the 35 cm square piece of pastry into the baking dish. It is OK if it extends above the edges, as it will shrink a bit.

Bake in the oven until it starts getting a little crisp and puffing up.

Remove from the oven.

Lay half the prosciutto on top of the pastry.

Lay half the sliced tomatoes on top of the prosciutto.

Break 4 of the eggs on top of the tomatoes.

Sprinkle half the green onions over the eggs.

Repeat with the other half of each of these ingredients.

Top with the strips of pastry in a pattern of your choosing.

Brush with the whisked egg yolk.

Bake in the oven for 30 to 45 minutes, until the pastry crisp and golden.

Rest for 10 minutes before cutting and serving.

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Top 2 smoky bacon recipes from across the web

The most viewed smoky bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Macaroni Gratin

Bacon and egg pie

The most viewed smoky bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine