Before we get to bacon just a quick reminder to get yourself into the draw for Michelle de Maison’s amazing giveaway!
And now for bacon.
A lot of bacon.
You see the piece I had to work with? (just scroll down a little bit)
Looking at it now I think I was actually a bit reserved in my usage and that is not a way I usually describe myself.
I wanted mac and cheese but one that tasted like cheese fondue.
Do I have you hooked already?
I cut three thick pieces of bacon into chunks (I would normally do six regular slices).
Brown them up in a medium pot with 1 clove of chopped garlic and add 1/4 cup of flour.
Cook for a minute to get rid of the raw flour taste.
Start to add 2 cups of white wine. Creating a delicious and tangy sauce.
Add 1 cup of chicken stock, a dash of worstershire and pepper to taste.
Add 3 cups of cheese (I’m using grated swiss and cheddar mixed) a handful at a time letting each
absorb into the sauce.
Smooth the whole thing out with 1/4 cup of chevre (like less tang? use cream cheese).
Add a head of chopped brocolli and 6 cups of cooked pasta.
Nice two big fat pans of happiness.
Top with panko crumbs and fishy crackers.
Bake for 20 minutes until browned and bubbly (330).
Enjoy with a crowd.
|Like the look of the side dish? I put this kale recipe on Facebook a little ways back.|