Maple Tuscan Herb Bacon Mac & Cheese
Maple Tuscan Herb Bacon
Mac & Cheese
Chef Michael Turner
Servers: 8-12 Adults
Prep Time: 6 Hours
Tuscan Herb & Maple Balsamic
1 Pound Shell Pasta – 1 Package
1.5 Pounds Thick Cut Bacon
2½ Cups Heavy Whipping Cream
1½ Quarts Whole Milk
1 Pound Sharp Cheddar Cheese (Finely Shaved)
Japanese Bread Crumbs - 2, 8oz packages
European High Fat Butter (Irish Gold Unsalted)
½ Cup Brown Sugar
Salt + Pepper
Brown Sugar, 1-2 cups
100ML Olivina Maple Balsamic Vinegar
The night before, take a glass baking dish and place bacon strips flat and overlap in a pattern if possible. Pour over 100ML of our Maple Balsamic. Cover mixture and refrigerate overnight. The next day take a large stockpot and bring to boil water with a ¼ cup of salt. Place marinated bacon on cutting board, sprinkle and lightly pat the brown sugar on each piece of bacon. Next, lay it across a cooking sheet with baking rack. Place in oven at 400 till bacon is fully cooked and crispy 8-12 minutes. Boil pasta until al dente, strain and rinse with cold water. Set aside. Wash starch out of water pot and reuse. Place ½ butter into bottom of stockpot and melt the butter. Once fully melted stir in flour mixture to create roux (sauce thicken agent). Pour in heavy cream, milk, and cheese into the pan and allow sauce to thicken. Once nape (coating spoon) place cooked pasta into stockpot and crumble candy bacon over top. Pour stockpot mixture into a casserole dish and dust the top of the mac and cheese with breadcrumbs and place in oven at 350 for 30-35 minutes.
Optional Olive Oil : Garlic, Rosemary, Basil, Herbs De Provence, White Truffle, Black Truffle.
Optional Vinegar: Bourbon Maple, Neapolitan Herb, Traditional 18 Year, Family Select Vinegar.