I really like the American Mac & Cheese, but I consider it to be an autumn and/or winter food, but today there is a barbecue ban all over Sweden because of the risk for fire – so we are not even allowed to barbecue in our own garden. Therefore, one has to simply prepare other dishes! Today I combined two dishes, the Swedish (Makaronipudding) and Mac & Cheese. The result was incredibly successful!
I use two kinds of cheese but you are free to use other kinds of cheese if you wish. You have to be more cautious with salt If you use a little stronger cheese. This gives you 3 large portions or 4 portions depending on the size of your portions. It takes 45 min in the oven, but the preparation does not take so long.
Ingredients:
160 grams of leek
300 grams of macaroni
300 grams of bacon
3 eggs
1.5 dl cream
1.5 dl of milk
0.5 teaspoon salt
2 dl riven Parmigiano Reggiano
2 dl chopped cheddar
1 – 2 ml concentrated stock (optional)
1 tablespoon salt to cook the macaroons in
3 ml black pepper
- Wash and cut a slice through the leek. Cut it in thin slices. Set aside.
- Cut the bacon in thin slices and set aside.
- Mix milk, cream, egg and 0.5 teaspoon salt. Mix properly.
- Lubricate a 1.5-liter mold or use silicon paper in the mold.
- Stir leek quickly into a frying pan. Set aside.
- Fry the bacon (crispy) and let it drain on paper towel.
- Cook the macaroni according to the manufacturer’s instructions, Drain it.
- Pour the macaroni into the saucepan, mix in leek, bacon and Parmigiano Reggiano and half of the cheddar cheese.
- Pour the macaroni mixture into a 1.5-liter form. Press it down gently.
- Pour over milk, egg and cream mixture.
- Pour the rest of the cheddar cheese on top.
- Have it in 175-degree (Celsius) heat for 35 minutes. Raise the heat for the last 10 minutes to 200-degree (Celsius) so that the surface becomes crispy.
Serve with melted butter.
Enjoy!
