This is a super quick and easy lunchtime recipe – the pasta cooks right in the sauce, no draining, no roux, no fuss. Just an amazing macaroni and cheese recipe, quick pasta for lunch.
Ingredients:
4 slices of bacon, diced
½ onion, diced
120g (4 ounces) dry pasta
250 mL (1 cup) milk
125 mL (½ cup) chicken stock (or water)
Salt and pepper to taste
70 mL (¼ cup) shredded cheddar cheese
70 mL (¼ cup) shredded provolone
Method:
Dice the onion and bacon.
Sauté the bacon until crisp and then remove from the pan.
In the same pan sauté the onion in the bacon grease.
Once the onion has softened, add the dry pasta, milk, chicken stock, salt and pepper.
Cover and bring to a boil (watch that it doesn’t boil over) – cook until pasta is tender and has absorbed most of the liquid.
You may need to add liquid to loosen the sauce.
Shred the cheese into the pot and stir to combine and melt.
Return the bacon, and adjust the seasoning.
That is just the ‘Basic’ method… you could:
Use whatever cheese you want.
Use water instead of chicken stock.
Add green onion as a garnish at the end.
Add hot sauce.
Add peas, broccoli, spinach, or other vegetables.
The possibilities are limitless.
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