Bacon & Peas Mac 'n Cheese (Curtis Stone)

This is a dish loved by my kids, of course I have to try! :)

When I read the ingredients, I knew this would be delicious. I was right!

Recipe is from HERE

What you need:

8 slices bacon cut crosswise into 1/4-inch-wide strips

2 shallots chopped (I used 1 medium size onion)

salt

black pepper freshly ground

2 cloves garlic

2 tbsp  all-purpose flour

3 1/2 cups whole milk (I used 4 cups whole milk)

1 1/2 cups heavy cream (I used 1 cup cream)

1 1/2 cup Gruyère cheese grated

1 1/2 cup Vermont white cheddar cheese grated (I used normal Kraft cheddar cheese)

1/2 cup freshly grated parmesan cheese

450g penne pasta or gemelli pasta

1 cup shelled fresh English peas (from about 1 pound unshelled English pea pods) (I used frozen)

2 tbsp  chopped fresh flat-leaf parsley (I used 1 tsp dried parsley)

3/4 cup panko breadcrumbs

2 tbsp  unsalted butter melted

 

Method:

 

1. Cook the bacon in a heavy large saucepan over medium-high heat until golden brown about 5 minutes. Using a slotted spoon transfer the bacon to a plate lined with paper towels and reserve. Pour off all but 2 tablespoons of bacon drippings
2. Add the onions to the bacon drippings. Sprinkle with salt and pepper and sauté until translucent about 2 minutes. Add the garlic and sauté for 1 minute
3. Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute stirring constantly

4. Gradually whisk in the milk and cream. Bring the sauce to a simmer over medium heat about 10 minutes

5. Reduce the heat to medium-low and gradually add the gruyere and cheddar cheese, stirring to blend

6. Meanwhile bring a large pot of salted water to a boil over high heat. Cook the pasta in the boiling salted water for 8 minutes stirring often to prevent it from sticking. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender about 1 minute. Drain the pasta and peas

7. Stir the bacon into the cheese sauce

8. Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If the sauce begins to thicken too much add more milk or cream to thin it to the desired consistency. Season to taste with salt and pepper

9. Butter casserole dish. Transfer the pasta to the buttered casserole dishes

10. Sprinkle with parmesan cheese

11. Preheat the broiler. In a small mixing bowl toss the breadcrumbs with the melted butter to coat well. Add in dried parsley and mix well. Season with salt and sprinkle the breadcrumbs evenly over the pasta

12. Broil until the topping is golden brown watching closely about 2 minutes

13. Let stand at room temperature for 5 minutes before serving

This post is for Cook Like A Star,  hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple