What Could Be Better?

Mike and I first tried this dish long before I ever thought about doing a food blog. When I realized I had not yet shared it on my blog, I decided we just had to make it again, if not for ourselves, for those out in the world who had never tried such tastiness.

We originally found the recipe in an issue of EveryDay with Rachael Ray, and have left a sticky note on the page so we always have quick-and-easy access to it. When Wednesday rolled around this week, Mike was supposed to have his flag football tournament. The weather had another idea, and after raining for about 36 hours straight, they decided to postpone for a drier time.

Because of this, I needed some easy to shop for and make (I don’t normally cook on football nights), and I wanted something warm and comforting after have a very soggy couple of days. We do everything by the book on this one, although we rarely use the amount of horseradish called for in the recipe, opting instead to add plenty of extra. And cook the bacon however you see fit. Sometimes we cook it in the oven, but we just as often make it in the microwave.

And do not skip the pickles. One of my favorite things about the recipe is the combination of warm creamy, cheesy noodles followed by a bite of crisp, cold kosher dill pickle. You’d really do yourself a disservice but not trying it together.


Hope you enjoy!

Horseradish Mac' and Cheese with Bacon
  • Salt and pepper
  • 1 pound farfalle pasta
  • 8 slices smoked bacon
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 1/2 cups milk
  • Ground nutmeg, to taste
  • 2 1/2 cups grated extra-sharp white cheddar cheese
  • 2 tablespoons prepared horseradish
  • 1/3 cup finely chopped flat leaf parsley (a generous handful)
  • 2 scallions, finely chopped
  • Pickle spears, for serving
Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente.

Heat the oven to 350°. Bake the bacon on a broiler pan until crisp, 25 to 30 minutes. Chop the bacon. Pre-heat the broiler.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted, then remove the sauce from the heat and stir in the horseradish and bacon.

In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.

Makes 4 to 6 servings

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