Creamy Baked Mac and Cheese

Name: Creamy Baked Mac and Cheese
Yield: 8
Ingredients: 500 grams Macaroni; 2 tablespoons Olive Oil; 250 grams Keiserfleisch or thick cut bacon (remove rind); 2 cups Milk; 500 grams Mascarpone Cheese; 2 cups Grated Cheese; 2 tablespoons Rosemary Leaves; Salt Flakes and Cracked Pepper to taste

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Creamy Baked Mac and Cheese

Courses: Le Connoisseur Round French Oven 6.3L

Servings: 8

Ingredients

Servings

500 grams Macaroni
2 tablespoons Olive Oil
250 grams Keiserfleisch or thick cut bacon (remove rind)
2 cups Milk
500 grams Mascarpone Cheese
2 cups Grated Cheese
2 tablespoons Rosemary Leaves
Salt Flakes and Cracked Pepper to taste

Instructions

Preheat oven to 200C
Cook macaroni in a pot of water with salt added until al dente. Drain the pasta when cooked and put aside to cool slightly. Chop the keiserfleisch into small batons. Pre-mix the milk, mascarpone, salt and pepper and half of the cheddar in a bowl and set aside.
In the Baccarat Le Connoisseur 6.3lt cast iron French oven, heat the oil over a high heat and fry the keiserfleisch until crisp and golden. Remove when cooked and set aside.
Using the same pot, place the pasta, milk/cheese mix in and return to a high heat until mixture is simmering. Warm through completely, stirring occasionally.
Sprinkle cooked keiserfleisch, remaining cheddar, cracked pepper and rosemary in the oven for 10-15 mins until golden and bubbling. Serve immediately.

Note

Baccarat Le Connoisseur Round French Oven 6.3L Ink