Author: adapted from Tyler Florence's Inside the Test Kitchen with modification
Cook time:
Total time:
Serves: 3 to 4 pax
Ingredients
Boil the Pasta
120g Short Pasta (Macaroni, Penne, Fusilli or Mini Conchiglie Shell)
1 litre water
1 tablespoon salt
The Cheesy Sauce
30g Unsalted Butter
200ml Heavy Cream
300ml Milk
1 tablespoon Minced Garlic
2 Sprig Thyme (leaves only)
Salt to taste
¼ teaspoon coarsely ground black pepper
70g Cheese (Cheddar, Gouda, Jack, Munster or any preferred hard cheese; 1 cm cubed or shredded)
100g Mozzarella (Cubed or shredded)
4 slices of Bacon (about 120g); diced
Toppings
2 tablespoons Breadcrumbs
2 teaspoons Truffle Oil (Optional)
1 tablespoon chives (Chopped)
Instructions
Preheat the oven @ 250 degree Celsius or Air Fryer at 200 degree celsius
Boil the Pasta
Boil 1 litre of water in a deep saucepan over medium heat
When boil, reduce the heat to medium low
Add in salt, pasta and continue to boil for another 10 mins or until the pasta is about 90% cooked (with some chewy bite to it)
Drain and set aside
Make the Cheesy Sauce
Melt the butter in a heated pan over medium low heat
Add in bacon and fry until brown
Remove the bacon from the pan and set aside for later
Use the remaining bacon fats and butter in the pan
Add in both the milk, heavy cream, thyme and bring to low boil
Add in cheese, pepper and bacon (save about a tablespoon of bacon for topping later)
Stir until the cheese melted
After the cheese melted, sdd the strained pasta and mix well
Taste and season if necessary
Slowly pour the pasta and sauce into a baking casserole
Toppings
Top generously with breadcrumbs and bake in oven/air fryer for about 5 mins or until the breadcrumbs turn golden brown and crispy; air fryer baking time will be about 2 mins
Remove the casserole from the oven, top with the remaining bacon and chopped chives
Drizzle truffle oil over the pasta and serve
Recipe by eckitchensg at http://eckitchensg.com/2015/11/gooey-cheesy-bacony-mac-cheese/