Homemade mac and cheese gets a bacon boost for winter warmth

In a diverse country like the United States, many cultures and their culinary traditions mix, creating an unexpected blend. What certainly unites all Americans, regardless of their background, is mac and cheese, the famous macaroni and cheese dish.

This dish supposedly originated in the 19th century, but its popularity skyrocketed with the introduction of the instant version by Kraft in the 1930s. We all know that ready-made meals aren't very healthy, so I have a recipe for homemade mac and cheese.

My mac and cheese is enhanced with bacon to add a bit of variety. However, it's not a mandatory ingredient. I add the meat during the sauce preparation stage, but you can always sprinkle the finished dish with slices of crispy bacon.

The base is cheddar cheese, but it's worth adding some parmesan or another cheese for a more intense flavor. Mac and cheese is also popular in its baked version. To make it, transfer the finished dish into an ovenproof dish and bake it for about 10-15 minutes in an oven preheated to 390 degrees Fahrenheit.

Ingredients:

• 10.5 oz of elbow macaroni,
• 1 cup of heavy cream (30%),
• 7 oz of grated cheddar cheese,
• 1.8 oz of grated parmesan cheese,
• 3.5 oz of bacon,
• 1 tablespoon of butter,
• pepper,
• salt.

Preparation:

1. Cook the pasta al dente in salted water, according to the package instructions, and set aside.
2. In a saucepan or deep pan, melt the butter over low heat to prevent burning, then add the cream. Stir until everything is well combined.
3. Gradually add the grated cheese, stirring until a smooth, creamy sauce forms. If you find it's too thick, you can add a bit of milk.
4. Season the sauce with salt and pepper to taste.
5. Meanwhile, cut the bacon and fry it in a dry pan over medium heat until crispy. Drain the excess fat with a paper towel.
6. Finally, add the bacon and pasta to the cheese sauce and mix everything well.