Saturday, February 14, 2009

Horseradish Mac n' Cheese with Bacon

I am delivering another comfort food dish and enjoying the use of my oven before the weather gets hot here again. This is a special macaroni and cheese dish that has the best flavor. I am sure some of you are saying HORSERADISH are you mad??! But it really just adds a subtle flavor in the background that will make people say, what is that??








Start boiling water and fire up your oven to 350 degrees. Lets gather some ingredients!




First stop is bacon town!!




This is a great way to cook bacon, but one thing I didn't realize is that it will stick! The next time I made it I put down some of that non-stick aluminum foil. This goes in the oven for about 25 minutes.




You need some farfalle pasta, get it into the boiling water and we will prep the rest of the ingredients.




You need some green onions, nutmeg, cheese, butter, horseradish, milk, flour and some parsley.




Grate up your cheese, or have your hubby do it like I did. He didn't eat any of this, but he doesn't mind helping.




Chop up the green onions.




Pick a few pinches of the yummy cheese and give it a sample.




Keep an eye on your pasta.




Toss some butter into a sauce pan and get it melted.




Whisk in the flour for a minute.




Whisk in the milk, season with the salt, pepper and the nutmeg.




Grab your bacon from the oven while the cheese sauce reduces for a few minutes. Crank the oven to broil. This is when I realized it was stuck to the pan, but luckily it was just going to be crumbled into the dish. The rest the hubby salvaged for a BLT. Lets get back to the cheese sauce.




Whisk in your cheese but save some to sprinkle on the top.




Remove it from the heat, add in the bacon and the horseradish, are you drooling yet my friends??




Drain your pasta and add it into a casserole dish. I am using a fabulous Pyrex from 1960!




Pour on the sauce.




Sprinkle the green onions, reserved cheese, and parsley on top and get it in under the broiler.




After 3-4 minutes under the broiler it is ready to eat!




Serve it with a pickle if you want. I thought this was absolutely fabulous and my brother gave it a try and agreed. You will not be overwhelmed by horseradish, it is just a subtle flavor that gives it a unique taste that is hard to put your finger on. Give this a try and I know you will love it!

7 comments:

  1. Next time you bake the bacon, use a cooking rack over the rimmed baking sheet. Also thicker bacon, sticks less.

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  2. oh I came over here to visit because I have no idea what to do for our tea tonight, this sounds lovely. So will give it a try this afternoon.

    I have been very remiss and not posted on my blog for over a week, the cooking one I mean.

    I was thinking of pasta todayso this is ideal.

    J ;0)

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  3. btw you have got me on the vintage pyrex hunt now too!

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  4. You're killing me, Rhonda. All I can think about is having a plate of this right now although I just had dinner two hours ago.

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  5. Horseradish is one of my most favored condiments. A ham sandwich with mayo and horseradish is extraordinary. I will cut this recipe in half and give it a try!

    Thanks for all you do to make dining alone more interesting.

    Jo, Stella's mom

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  6. I love horseradish! I will definently make this one...

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  7. A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.

    Enjoy

    ReplyDelete