Smokey Bacon and Roasted Red Pepper Mac and Cheese
Welcome to a delightful culinary journey where comfort food meets gourmet!
Today, we’re exploring a mouth-watering twist on a classic favourite – Smokey Bacon and Roasted Red Pepper Mac and Cheese. This dish is not just a feast for the taste buds but also a visual treat.
The Perfect Blend of Flavours
Mac and cheese, a timeless classic, often brings back memories of childhood comfort. However, when you add the smokiness of bacon and the sweet, charred flavors of roasted red peppers, the dish transforms into a gourmet experience. This recipe is designed for those who cherish the traditional mac and cheese but are eager to explore a more sophisticated and rich flavour profile.
Why This Recipe Works
- Smokey Bacon: The bacon adds a deep, smoky flavor that pairs beautifully with the creamy cheese sauce.
- Roasted Red Peppers: These add a slight sweetness and a vibrant colour, making the dish not just tastier but also more visually appealing.
- Cheese Blend: The combination of sharp cheddar and Parmesan creates a perfect, velvety cheese sauce.
Serving and Pairing Suggestions
This dish is a showstopper on its own but pairs beautifully with a light green salad or some garlic bread. It’s perfect for a cozy family dinner or as a standout dish at potlucks and gatherings.
Nutritional Information
While this dish is on the indulgent side, it can be enjoyed as part of a balanced diet. The cheese provides calcium, while the bacon adds protein. For a healthier version, you could use whole wheat pasta and low-fat cheese options.
Make Ahead and Storage
This mac and cheese can be prepared ahead of time and refrigerated before baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Smokey Bacon and Roasted Red Pepper Mac and Cheese
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 cup milk
- 6 strips of smoked bacon cooked and crumbled
- 1 cup roasted red peppers diced
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, heat the heavy cream and milk over medium heat until warm. Gradually add the cheddar and Parmesan cheeses, stirring until fully melted and smooth.
- Stir in the smoked paprika, salt, and pepper.
- Add the cooked macaroni, crumbled bacon, and diced roasted red peppers to the sauce, stirring to combine everything evenly.
- Transfer the mixture to a greased baking dish.
- Melt the butter and mix it with the breadcrumbs. Sprinkle this mixture over the top of the macaroni.
- Bake in the oven for 20-25 minutes, or until the top is golden and crispy.
- Garnish with fresh parsley before serving.
