There are many levels of Mac and Cheese, from your store-bought KD to your favourite lobster Mac 'n Cheese. In between, there are countless options. This is a elevated but everyday version using Red Fox Leicester cheese from England, which gives it not only a fabulous taste but a lovely color as well.
Cook the bacon in a small skillet over medium heat until golden. Add the panko and cook, stirring constantly, until the breadcrumbs are light golden. Remove from heat, stir in the parsley and set aside.
Bring a large saucepan of salted water to the boil. Cook the pasta until just al dente.
While the pasta is cooking, heat the cream in a medium saucepan over medium heat. Stir in the cheeses. Reduce heat to low and stir until the cheeses are melted.
When the pasta is just cooked. Remove about ¼ c. (50 ml) of the hot pasta water. Drain the pasta well and add to the pot with the cheese. Stir well to combine. If the mixture seems a bit dry, add some of the reserved hot pasta water. Season with freshly cracked pepper and additional salt if needed.
Spoon into warmed bowls and sprinkle with the bacon/breadcrumb topping.
Serve immediately.
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Ingredients
Directions
Cook the bacon in a small skillet over medium heat until golden. Add the panko and cook, stirring constantly, until the breadcrumbs are light golden. Remove from heat, stir in the parsley and set aside.
Bring a large saucepan of salted water to the boil. Cook the pasta until just al dente.
While the pasta is cooking, heat the cream in a medium saucepan over medium heat. Stir in the cheeses. Reduce heat to low and stir until the cheeses are melted.
When the pasta is just cooked. Remove about ¼ c. (50 ml) of the hot pasta water. Drain the pasta well and add to the pot with the cheese. Stir well to combine. If the mixture seems a bit dry, add some of the reserved hot pasta water. Season with freshly cracked pepper and additional salt if needed.
Spoon into warmed bowls and sprinkle with the bacon/breadcrumb topping.
Serve immediately.
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