Bacon Mac 'n' Cheese
with Carrots & Peas
Cooking time
20 minutes
Servings
4
Calories
740 /serving
Say hello to the mac daddy of mac ‘n’ cheese. Not only is it divinely creamy, but the rich and clingy sauce is peppered with bacon. Throw in sweet confit carrots (roasted alongside the bacon), and supper is looking good, feeling good.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 300g Nantes carrots
- 150g Green peas
- 60ml Vegetable demi-glace
- 340g Gemelli
- 200ml Milk
- 90g Grated aged cheddar
- 20g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk • Mustard • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
3 tbsp Butter
Total Fat
36 g
Saturated Fat
14 g
Sodium
900 mg
Total Carb
83 g
Sugars
11 g
Protein
24 g
Fibre
6 g
Preparation
Roast the bacon & carrots
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Thinly slice the carrots crosswise.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Add the bacon and roast, flipping halfway, 12 to 15 min., until the carrots are tender and the bacon* is crispy.
- Transfer to a cutting board. Once cool, roughly chop the bacon.
Boil the pasta & peas
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- In the last 1 to 2 min., add the peas.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Meanwhile, in a large, high-sided pan, heat 3 tbsp butter on medium.
- Add the spices and cook, stirring often, 2 to 3 min., until a paste forms.
- Add the milk and demi-glace. Cook, whisking often, 30 sec. to 1 min., until thickened and no lumps remain.
- Add the cheese and cook, stirring often, 1 to 2 min., until the cheese has melted; season with S&P.
Make the mac 'n' cheese
- To the pan, add the pasta, peas, ¾ of the bacon and 1⁄2 the reserved cooking water.
- Cook, stirring often, 2 to 3 min., until heated through and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the mac ’n’ cheese between your bowls.
- Top with the carrots and remaining bacon. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
