Stove top marcaroni and cheese

what better to do than to experiment simple and new dishes when you've got nothing better to do. whipped a simple, nonetheless fantabuolistic dish for jiaying when she came over on thursday:


marcaroni and cheese!
serves 2-3

- 6 slices bacon cut into chunks (minced meat would do, but bacon would still give the best taste
- 2 garlic cloves, minced
- 1 onion clove, minced
- salt
- 250g elbow macaroni
- 4 tablespoons butter
- 2 tablespoons plain flour
- 1 1/2 cups UHT fresh milk
- shredded parmesan cheese
- ground black pepper
- optional: lemon juice


1. In a wok, cook bacon until crisp. Set the bacon aside to drain on paper towels and crumble when cooled. Drain most of the fat from the pan and fry the garlic and onion. Lightly season with salt and pepper. Stir the bacon back in to the onion mixture and set aside.

2. Cook the pasta according to the instructions written on the packet. Add salt and olive oil to the water. Drain off water from pasta with colander, leaving just a little to prevent marcaroni from clumping together.

3. Meanwhile, in a large pot add the butter over medium-low heat. When the butter is half melted, add the flour and whisk to combine. When the butter is completely melted, add the milk and cook for 5-10 minutes until the mixture has reached the desired thickness.

4. Add the cheese and a 1-3 dashes of pepper to the butter and flour mixture and stir until it has melted. Add the bacon and onion mixture to the cheese sauce and stir for a good mix.

5. Add the drained pasta to the cheese sauce and stir until the pasta is well coated. Top with black pepper if desired. Sprinkle more parmesan and even lemon juice if preferred.

extracted off dishing up delights