Pasta with Cheese and Crispy Bacon

Name: Pasta with Cheese and Crispy Bacon
Yield: Serves 6
Cuisine: British
Ingredients: 6 rashers of streaky bacon, grilled till crisp, then broken into bits as small as you can; 1 tbsp olive oil; 12 oz/340 g pasta – I often use pasta shells when making this (more if you are feeding teenagers with large appetites, say 18 oz/500 g); 12 oz/340 g pasta – I often use pasta shells when making this (more if you are feeding teenagers with large appetites, say 18 oz/500 g); A grating of nutmeg; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tsp mustard powder; 1¼ pint/710 ml milk; 4 oz/112 g good Cheddar cheese, grated; 2 tsp Balsamic vinegar; 2 oz/56 g butter; 1 onion, skinned and finely chopped; 2 oz/56 g flour less 2 tsp

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a more interesting version of that old stand-by, macaroni cheese. A cheese sauce can be made very much more definite in its flavour by adding mustard to the roux, and balsamic vinegar to the sauce, neither of which will in any way be identifiable. The crispy bacon crumbled into the sauce at the last minute makes a good contrast in flavour and a crunch in texture. Serve with a mixed-leaf green salad.

Ingredients

Europe
United Kingdom
Pasta
Mediterranean

Ingredients

Method