I love everything about fall; the leaves changing colour, cozy sweaters, sipping hot chocolate and warm comfort food. Homemade macaroni and cheese is one of my favorites, and adding a bit of pancetta makes it even better. I think aged cheddar works best, since it’s the main ingredient. When you’re making recipes with very few ingredients, you should try to pick the best quality ingredients you can so that the flavours really shine through.
Grate 1 1/2 – 2 cups of aged cheddar, and chop 1 lb of pancetta. Set aside.
Heat a tablespoon of oil in a saucepan. Add two crushed cloves of garlic, cook for one minute then add the chopped pancetta. Cook for two minutes, and add a tablespoon on flour to thicken.
Slowly add 1/2 cup of cream and 2 tsp of mustard (I like Dijon) to the pan and mix thoroughly. Add the grated cheddar bit by bit and mix to incorporate into the sauce, fully melting the cheese. If the sauce is a bit thick add a bit more cream. Season the sauce to taste with salt and pepper.
Add the macaroni to the pan mixing to coat the pasta evenly. Serve immediately.
Best enjoyed with your favorite beer while wrapped up on the couch in a cozy blanket and watching a movie. (Bonus points if it’s a “cheesy” movie). 😉
Sorry for the random nature of my blogging these past few weeks, who would have thought that getting ready to move two apartments into one would be so much work? I’m trying not to bring too much clutter with me (so that my boyfriend doesn’t have to keep all of his possessions on the balcony) which means I’ve been looking critically at my crowded closet and book shelves trying to get rid of a few things.
Spring is officially here and with the cold rainy weather who doesn’t love a bit of comfort food? A favorite of mine is homemade macaroni and cheese, made from scratch with aged cheddar.
What you need:
- 1 clove of garlic
- Macaroni noodles (I used whole wheat)
- Dijon mustard (I’ve also used yellow mustard before when I ran out of Dijon)
- Old cheddar (I used an 8 year old white cheddar from a cheese shop)
- Salt and pepper
What you do:
- Bring water to a boil, cook about 2 ½ cups of macaroni. Drain and set aside.
- Grate 1 ¼ cups of old cheddar and set aside.
- Heat 2 tbsp of butter over medium in a deep skillet until melted. Add 1 tbsp of white flour and mix until well blended to create the base. Add the clove of garlic crushed and cook for 1 – 2 minutes.
- Slowly add 1/3 cup of cream and 2 tsp of mustard, mix thoroughly.
- Add the grated cheddar bit by bit and mix to incorporate into the sauce, fully melting the cheese. If the sauce is a bit thick add a bit more cream.
- Season the sauce to taste with salt and pepper, then add the macaroni mixing to coat. Serve immediately.
You can also finish this off in the stove by adding an extra layer of cheese and breadcrumbs on top for a cheese/crunchy topping.
(Photo taken with iPhone camera and edited using the Camera+ app)