I’m always looking for ways to spruce up a Mac and Cheese. Tonight I decided on caramelized onions and 3 cheeses. I used big onions so there was a bit of crunch with a lot of velvety cheese. Bacon and mushrooms is well … just that. Enjoy.
500 gr pasta of choice, cooked as directed
1 packet shoulder bacon (substitute spicy polony or cooked chicken breasts)
Punnet of brown mushrooms sliced
2 big onions, sliced into rings
1tsp crushed garlic
¼ tsp cumin seeds
1 tblsp ghee/butter
1 cap full balsamic vinegar
Pinch of salt
3 Cheese Sauce
4 tblsp butter
4 tblsp flour
300 ml milk
½ cup mature cheddar cheese + extra for topping
¾ cup Fontina cheese
¼ cup parmesan cheese
Salt and black pepper
1/8th tsp garlic herb spice
1/8th tsp chili flakes
Fry the bacon till cooked. Remove and drain on paper towel. Chop up.
Add onions and jeera seeds with pinch of salt and balsamic vinegar and cook on low heat till caramelized. Stirring regularly (about 10-15 minutes).
Remove and set aside. Wipe pan with paper towel and add ghee.
Add garlic and mushrooms and fry till mushrooms are tender.
Preheat oven to 180 degrees.
In a saucepan melt butter.
Stir in flour and cook till smooth and golden.
Add milk and seasoning and using whisk stir until thickened.
Remove from heat and stir in cheeses till melted.
Add pasta and mix to combine.
Add bacon and half the onions and mix again.
Put into baking dish and then add mushrooms and gently mix in.
Top with remaining onion and cheese. Bake until cheese melted.
No need to brown, just melt (up to you). Serve with homemade chili
Prepared, tried and tested by: Melanie Kramar
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