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 Packages
- 1.5 Pounds Thick Cut Bacon
- 2 ½ Cup Heavy Whipping Cream
- 1 ½ Quart Whole Milk
- 1 Pound Sharp Cheese (Finely Shaved)
- Japanese Bread Crumbs- 2 8oz packages
- European High Fat Butter (Irish Gold Unsalted)
- ½ Cup Brown Sugar
- 4oz flour
- Salt + Pepper
- Brown Sugar 1-2 cups
The Night before take a glass dish and place bacon strips flat overlap in a pattern if possible. Pour 100 ML of Olivina’s Maple Balsamic cover and refrigerate overnight. The next day with a large stock pot bring to boil water and ¼ cup of salt to the water. Place marinated bacon on cutting board, sprinkle and lightly pat the brown sugar on each piece of bacon afterwards laying it across on 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. Wash starch out of water pot and reuse. Place ½ butter into bottom of pan 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 cooking pasta into the pan and crumble candy bacon into pan. Pour in casserole dish and dust the top of the mac and cheese with bread crumbs 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.