Crunchy Mac and Cheese with Bacon
Prep: 15 m Cook: 45 m Servings: 6
Broken Earth Limited Release Petite Sirah
14 ounces macaroni
¼ cup unsalted butter
⅓ cup plain flour
3 cups milk
9 ounces strong vintage cheddar, grated
½ cup pure (thin) cream
8 ounces bacon, finely chopped
1 cup chopped flat-leaf parsley leaves
½ cup panko breadcrumbs
½ cup sourdough breadcrumbs
1 tablespoon olive oil
Pinch ground nutmeg
1. Preheat oven to 350°F. Cook pasta in a saucepan of boiling, salted water according to packet instructions. Drain, reserve 2 tablespoons cooking water. Return pasta to saucepan with water. Set aside.
2. Melt butter in a pan over medium heat. Using a wooden spoon, stir in the flour, then cook, stirring frequently, for 2-3 minutes. In 5 batches, wish in the milk until smooth. Stir in 8 ounces cheese, followed by the cream and nutmeg, then season to taste. Pour over the pasta and toss to combine, then transfer to a large ovenproof dish or 6 individual dishes.
3. Heat oil in a frypan over medium heat. Add bacon and cook, stirring for 5 minutes or until golden and crisp. Transfer to a bowl, then stir in parsley (reserving some for garnish), panko and sourdough crumbs, and remaining ounce of cheese. Season and sprinkle over pasta. Bake for 20 minutes or until golden and crisp, then serve garnished with reserved parsley.