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Mac and Cheese

Mac and Cheese

Hi and welcome to AlmazanKitchen!

Did you know that first mac & cheese dish was recorded in the famous medieval English cookbook, Forme of Cury, which was written in 14th century? In our version of dish it includesthree different cheese types in a sauce that is made from real milk, from a real cow… This cheese goodness demands some crunchy texture, so we also made some crispy bacon breadcrumbs from homemade smoked bacon.

You will need this ingredients:

  • handmade penne
  • 200g of: cheddar, provola, pecorino
  • 200g homemade smoked bacon
  • 1 cup fresh breadcrumbs
  • 4-5 garlic cloves
  • handful of parsley
  • 1 tbsp. butter
  • 2 cups of real milk
  • salt, pepper, olive oil

Steps:

Crunchy dressing:

  1. Prepare the ingredients and the cutting board.
  2. Slice into minor pieces 200g of homemade smoked bacon.
  3. Preheat your pan.
  4. Toss in the bacon. Cook till golden texture.
  5. Toss in 1 cup of fresh breadcrumbs, mix well.
  6. Smash and chop 4-5 garlic cloves into mushy consistency. Toss it into the pan. Mix well! Set the heat on low.
  7. Take handful of parsley, remove the stems and chop it. Toss into the pan. Mix well!
  8. Cook few minutes until ready. Put aside.

Cheese:

  1. Grate 200g of cheddar, provola and pecorino cheese.
  2. Make a dough for pasta. Form a penne from it. Boil the water, and cook it for 5-8 min.
  3. Preheat your pan.
  4. Melt 1 tbsp. of butter.
  5. Add 2 cups of real milk. Mix.
  6. Add 3 cheeses. Mix well!
  7. Cook until rich cheesy milk texture.

Final steps:

  1. Take your clayware casserole. Oil it up with veg. oil.
  2. Transfer penne to the pan with chees. Mix it very well, let the penne soak in it.
  3. Transfer mac & cheesy into the casserole. Add some grate cheddar above.
  4. Cover with lid and cook until it gets golden crust.
  5. Serve with a crunchy bacon dressing!
  6. Enjoy! Bon Almazan!

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One thought to “Mac and Cheese”

  1. Is there any listing for the method/directions in making the Mac & cheese?

    I’m not a chef or anything and I want to make sure I get this right. Just watching I feel its easy to miss something, or not know the proper temperatures?

    Do I need a cast iron pot?

    I just have a regular stove to.

    Thanks!

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