Macaroni and cheese is as much a part of everyday American cooking as the Empire State Building is a part of New York. We have added tomatoes to our version to add a fresh and fruity flavour. Served with a green salad, this makes a perfect winter comfort dish.
Cook the macaroni until just al dente in boiling salted water. Drain, refresh under cold water and set aside.
Dice the bacon. Peel and dice the shallots. Melt the butter in a saucepan. Add the diced bacon and shallots and sweat for a few minutes. Add the flour, stir and sweat for a few more minutes. Gradually add the milk, stirring continuously. Generously season the sauce with Dijon mustard, salt, cayenne pepper and ground nutmeg and simmer until it thickens. Stir in both types of cheese, allow to melt and season the sauce once more.
© 2017 All rights reserved. Published by Murdoch Books.