Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Salt does not make water boil faster at least not to the degree of cooking just your basic Wednesday night dinner. This baked casserole is creamy, savory, and slightly sweet, with a perfectly crunchy breadcrumb topping. Barbados has made macaroni and cheese their own by adding evaporated milk, ketchup, and honey mustard to the dish.
Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Salting pasta water is like a giant myth meatball of misleading and untrue 'scientific' facts. This Macaroni Pie from Barbados is the ultimate comfort food. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan.
Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Bring 4 quarts of water to a boil in a large saucepan. I also put together the lattice top (this time using Nueske’s Applewood Smoked Bacon) at the same time and put it in the oven along with the crust so that when the macaroni and cheese was done cooking on the stove I could fill the mostly cooked bacon crust with it, add some breadcrumbs, cover it with the lattice top and then throw it back in the oven to finish cooking.For the macaroni: Preheat the oven to 350 degrees F. I then flipped the bacon weave into a pie tin and patted it down before placing another pie tin on top of it so it would keep its shape when cooking. To create the bacon crust I took a pound of Nueske’s Thick-Sliced Peppered Bacon and created a bacon weave on a sheet of aluminum foil. Without him and the help I got from my wife this creation of mine probably would have turned into a huge burnt disaster, but thanks to them it actually turned out perfectly. I’m far from great when it comes to cooking, so the bacon crust was a little challenging, but luckily my buddy Jeff from helped me out with plenty of cooking tips. I’ve also noticed that their bacon seems to shrink a lot less than most other bacon when you cook it, which is essential when you don’t want any open gaps between the bacon slices in your bacon pie crust. I wanted to stick with a Wisconsin theme so I chose Nueske’s, which has been providing the world with delicious meats since 1933. When it came time for me to decide which bacon to use for my dish it was a no-brainer. Top with a little butter, some grated cheese, and fine breadcrumbs. Place in a greased ovenproof casserole dish. Whisk the egg until fluffy and add the milk, onion powder, white pepper, salt, pepper sauce, and mustard. Using an actual pie crust seemed a little too easy however, so I decided to make the pie crust itself out of bacon, fill it with macaroni and Colby Jack cheese and then use even more bacon to create a lattice top, similar to what you often see with traditional pies. Grate the cheese and mix it in with the macaroni a bit at a time, while it is still warm. They asked me specifically for a “DudeFoods inspired” macaroni and cheese recipe and one of the first ideas that came to my mind was a macaroni and cheese pie with bacon. When the Wisconsin Milk Marketing Board asked me to be a part of their second annual 30 Days, 30 Ways Macaroni & Cheese Blog to celebrate National Cheese Lover’s Day I immediately jumped at the opportunity. It’s one of those dishes that even people who are terrible at cooking can whip up with no problem at all. I love how something so simple can be so delicious. Preheat the oven to 350 degrees, cut the cauliflower into bite. Macaroni and cheese is one of my favorite foods. Add the non-dairy milk, nutritional yeast, garlic, and the rest of the spices to the blender.
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