Okay, I have to admit it's hard to photograph macaroni and cheese without some super fancy camera. All the pieces and cheese sort of blur together. You might not think this photograph is much...but I've got to tell you, this version of mac 'n cheese might be my best recipe ever.
Krista tells me that everything tastes better with bacon. And I believe her.
So here's why, even in the middle of our hot, hot summer, I craved mac 'n cheese. I'm writing and I need mental support. And mac 'n cheese is, quite simply, comfort food to the MAX. Each bite packs a punch. Each bite sort of melts in your mouth.
By the way, according to Wikipedia, which happens to be my go-to source for absolutely truthful information (LOL), I discovered this:
Did you know that pasta and cheese casseroles have been recorded in cookbooks as early as the Liber de Coquina (which is one of the oldest medieval cookbooks)? Also, a pasta and cheese casserole known as makerouns was recorded in an English cookbook in the 14th century. [I’ve got to get my hands on these cookbooks or at least get the chance to view them in person…road trip!!!] The casserole was made with hand-cut pasta and sandwiched between a mixture of melted butter and cheese. Oh, yum!!! This dish was considered an upper-class meal even in Italy until around the 18th century.
By the way, if you are a cookbook geek, check out this link to online versions of medieval cookbooks. If you can read Old Enlgish, you might have a shot at recreating an original recipe! :)
CHEDDAR AND BACON MAC 'N CHEESE
2 cups dried macaroni, cooked to tender (about 4-5 cups cooked) (gluten-free or regular)
4 tablespoons butter [half a cube]
1/2 tsp. white pepper
1 teaspoon garlic salt
2 Tbs. rice or potato flour (for gluten-free; regular diners may use regular white/wheat flour)
1 cup milk
1 cups grated cheese (equal parts Cheddar and Gruyere or Swiss)
4 slices bacon, cooked crisp and broken into bites
1/4 cup Parmesan cheese (for garnish)
Paprika (for garnish)
Cook macaroni according to package directions. Drain and set aside. May be made a day ahead. Note: Do not forget to drain and set aside. You do not want the pasta to be “wet.”
In a large sauce pan, melt butter over medium heat. Add garlic salt and pepper and cook about 2 minutes. Add flour and stir. Cook 1 minute more, letting boil. It will thicken. Stir constantly.
Add milk, stir and let boil to thicken.
Remove from heat and add Cheddar and Gruyere cheese. Add bacon.
Pour sauce over drained macaroni. Sprinkle with Parmesan. Dash with paprika.
Serve with a crisp salad.
I'm very excited to share my newest cover for the
4th in A Cheese Shop Mystery series:
TO BRIE OR NOT TO BRIE.
You can pre-order the book HERE.
You can pre-order the book HERE.
You can learn more about me, Avery, by clicking this link.
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Also, you probably know about my alter ego.
DARYL WOOD GERBER...
Daryl's new series: THE COOKBOOK NOOK MYSTERIES
debuts July 2013
"She" doesn't say all the same things "Avery" does. Promise.
I'm pleased to announce that my short story, PALACE ON THE LAKE, in Fish Tales: A Guppy Anthology has been nominated for both the Anthony Award and Macavity Award.
Go Sisters in Crime Guppies!
Without them, my career would not be possible. The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)