Ingredients
- 1 tbsp olive oil
- 6 rashers of bacon
- 300g Fusilli pasta
- 2 1/2 cups whole milk
- 2 garlic cloves, crushed
- 1 tsp salt
- 1 cup mature cheddar cheese, grated
- 1/2 cup gruyere cheese, grated
- 1/3 cup parmesan cheese, grated
For the gremolata:
- 1/2 cup flat-leaf parsley leaves, chopped
- 1 garlic clove, crushed
- Zest of 1 lemon
Step by Step Instructions
Step 1
In a large high-sided pan or saucepan over medium heat, add 1 tablespoon of olive oil and the 6 diced rashers of bacon. Cook, stirring for 2 minutes as the bacon caramelises in the oil.
Step 2
Add 2 1/2 cups of milk, 1 cup of water, the dried pasta, 2 crushed garlic cloves and 1 teaspoon of salt. Stir everything and bring it to a simmer. Turn the heat down to low and cook, stirring occasionally, for about 12 minutes, until the pasta is al dente (cooked, with a little bite to it) and the sauce has thickened from the pasta starches. It will still be quite saucy at this stage – the cheese will thicken it up more.
PRO TIP: Depending on the pasta shape you’re using, and how you like your mac and cheese, you may want to add a little more milk at this point.
Step 3
In a small bowl, mix the parsley, lemon zest and garlic to make the gramolata. Set aside.
Step 4
Once the sauce has thickened, add all the cheese and stir it through as it melts and forms a gorgeous, cheesy sauce then remove from the heat. Spoon the herby, zesty gremolata all over the top of the mac and cheese and serve while hot, oozy and gooey.
