Mac and cheese reinvented: A bacon twist on a classic dish

IIn such a diverse country as the United States, many cultures and their culinary aspects mix together, creating an unexpected blend. What certainly unites all Americans, regardless of their background, is mac and cheese, the famous macaroni and cheese.

This dish supposedly originated in the 19th century, but what skyrocketed its popularity was the introduction of the instant version by Kraft in the 1930s. We all know that ready-made meals aren’t very healthy, so I have a recipe for homemade mac and cheese.

My mac and cheese is enhanced with bacon to add a bit of variety to this dish. However, it's not a mandatory element. I add the meat during the sauce preparation stage, but you can always sprinkle the finished dish with slices of crispy bacon.

The base is cheddar cheese, but it's worth adding some parmesan or another cheese for a more intense flavour. Mac and cheese is also popular in its baked version. To make it, you need to transfer the finished dish into an ovenproof dish and bake it for about 10-15 minutes in an oven preheated to 200 degrees Celsius.

Ingredients:

• 300 grams of elbow macaroni,
• 1 cup of heavy cream (30%),
• 200 grams of grated cheddar cheese,
• 50 grams of grated parmesan cheese,
• 100 grams of bacon,
• 1 tablespoon of butter,
• pepper,
• salt.

Preparation:

1. Cook the pasta al dente in salted water, according to the packet instructions, and set aside.
2. In a saucepan or deep pan, melt the butter (remember to do this on low heat to prevent burning) and then add the cream. Stir until everything is dissolved.
3. Then gradually add the grated cheese until a smooth, creamy sauce forms. If you think it’s too thick, you can add a bit of milk.
4. Season the sauce with salt and pepper to taste.
5. In the meantime, cut the bacon and fry it in a dry pan over medium heat until crispy. Drain the excess fat with a paper towel.
6. Finally, add the bacon and pasta to the cheese sauce and mix everything well.