Here's a Mac 'n' cheese recipe for everyone who is afraid of making a roux (you shouldn't be, but whatever…). Creamy and rich, the bacon adds that special something - make sure you use a quality sharp old cheddar for full effect!
1 lb (500g) fusilli or whatever pasta you like
½ lb (250g) bacon
3 cups (750 mL) 35% cream
2 cups (1/2 lb / 250g) grated old Cheddar cheese
¼ tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) coarse salt, + more for the pasta water
½ cup (125 mL) sliced scallions, (green parts), for garnish
Bring a large pot of salted water to a boil. Stir in the pasta and slightly undercook according to the package directions. Drain but don’t rinse.
Meanwhile, place a large sauté pan over high heat & when hot, add the bacon and sauté until browned but not too crispy. Remove bacon from the pan and drain on paper towels, then pour off the fat and return the pan to medium-high heat.
Add the 35% cream and bring to a boil, scraping up any fond from the bottom of the pan. Lower the heat to medium and continue to simmer until cream is reduced slightly, 2 - 3 minutes.
Add the grated cheese and bacon back to the cream. Stir well and season with the salt and pepper.
Stir the pasta into the cream mixture and simmer over medium heat for 1 to 2 minutes, stirring occasionally.
Serve with a sprinkle of sliced scallions.