RECIPE

Horseradish Mac ‘n Cheddar with Bacon

Ingredients

  • 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

Preparation

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, 25-30 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.

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