Delightfully cheesy dinner recipe for the Ultimate Mac and Cheese

250 gr bacon, diced
15ml olive oil
1 teaspoon crushed garlic
2 bird eye chilli, finely chopped
6 ripe tomatoes, blanched and finely chopped
1 tablespoon sugar
4 tablespoons balsamic vinegar
fresh rosemary bunch, tied
salt and black pepper to taste
5 tablespoons butter
¾ cup flour
4 cups of milk
1 cup grated mature cheddar
3 cups cooked macaroni
1 cup grated mature cheddar for the topping
sprinkle of parmesan for the topping

How to
First off, fry the bacon until crispy and set aside.

In a small pot heat the olive oil and saute the garlic and chilli.

Add the chopped, blanched tomatoes and saute for another minute.

Add the sugar, balsamic vinegar, herbs and seasoning. Leave to simmer and reduce for 30 minutes.

Remove the rosemary bunch. You can blend the tomato sauce to a smooth sauce if you wish. Set aside.

To make your cheese sauce, melt the butter in a medium-sized pot and add the flour – mix together until you have a paste like medium.

Add one cup of milk, whisk until incorporated and return to medium heat, whisking while the sauce heats up.

As the cheese sauce becomes thicker, you can add another cup of milk. Be sure to keep on whisking.

Continue whisking until thick and adding milk as you go until you have a runnier sauce, flour cooked out.

Add the cheese, remove from heat and whisk through. Season.

In a large mixing bowl combine the cooked macaroni with spicy tomato sauce and cheese sauce ensuring it covers well with a little extra.

Transfer the macaroni to an oven-safe dish, top with the last bit of cheese, crispy bacon and sprinkle with parmesan.

Bake in the oven at 180 degrees Celsius for 15 minutes, until cheese has melted.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.