Bacon and Onion Mac and Cheese

Bacon and Onion Mac and Cheese served and ready to eat Bacon and onion mac and cheese simmering in a pan over a camp gas stove. Areil view of bacon and onion mac and cheese ready to be eaten Close up of Mac and Cheese served on a blue camp plate A Dutch oven with a few serves of bacon and onion mac and cheese already taken out.
Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 25 min 00:25
Ready in 40 min 00:40
Difficulty Seasoned
Cooking Method Simmer
Ingredients Bacon Cheese Dairy Meat Pasta
Equipment Gas Stove Pot
Recipe Type Lunch Side Dish
Share:
Bacon and Onion Mac and Cheese served and ready to eat Bacon and onion mac and cheese simmering in a pan over a camp gas stove. Areil view of bacon and onion mac and cheese ready to be eaten Close up of Mac and Cheese served on a blue camp plate A Dutch oven with a few serves of bacon and onion mac and cheese already taken out.

Bacon and Onion Mac and Cheese

Nothing is worse than a boring mac and cheese, the simple addition of bacon and onion creates a rich flavor that will have kids and adults coming back for more.

First developed for a mac and cheese competition (second place) it has been a family favorite ever since.

There are lots of variations you can try with the cheese combinations for this, personally we always use a self-made hot-smoked homemade smoked cheese but sharp cheddar and creamy mozzarella also create great results.

Ingredients

2 cups macaroni

6 slices (rashes) of bacon, diced

1/2 brown onion, finely diced

1 liter (1 quart) full fat milk

2 tablespoons cornflour (corn starch)

500g (18 oz) grated smoked cheddar cheese

Equipment

pot

Recipe Directions

  1. Bring about a liter of water to the boil then add the macaroni and cook until it is soft. Drain and put aside.

  2. In a 10 inch Dutch oven over medium heat slowly cook the diced bacon, when the fat starts to go transparent add the finely diced onion.

  3. Tip about a half cup of milk into a cup. Add the remaining milk to the Dutch oven with the bacon and onion, heat until almost boiling.

  4. While the milk is heating whisk the cornflour (corn starch) into the half cup of milk.

  5. When the milk is almost boiling add the cornflour slurry and stir until it starts to boiling, this will thicken the milk making a white sauce.

  6. Add the grated cheese and stir into the white sauce while it is simmering until all the cheese has melted, this then becomes a bechamel sauce.

  7. Stir through the cooked macaroni, then serve immediately.

  8. When finished smoking meat and there is residual heat in the smoker, add a small extra chunk of wood in the coals. Place some cheddar on a tray or in a dish into the smoker. As the smoker is a little hot for this task, the cheese may start to melt. This fresh (and often already melting) smoked cheese is added straight to the bacon and onion mac and cheese.

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 25 min 00:25
Ready in 40 min 00:40
Difficulty Seasoned
Cooking Method Simmer
Ingredients Bacon Cheese Dairy Meat Pasta
Equipment Gas Stove Pot
Recipe Type Lunch Side Dish
Share: