Speck and sour cream macaroni cheese recipe
- Cuisine: Modern Australian
- Serves 6
This is a relatively light mac-and-cheese that doesn’t need a white sauce, but does taste heavenly thanks to the addition of sour cream and good-quality cheddar. You will need 6 x 250ml baking dishes for this recipe.
2 tbsp olive oil
250g speck* or 6 streaky bacon rashers, cut into lardons
80g butter, melted
150g (1¼ cups) coarsely grated cheddar
300g sour cream
35g (½ cup) stale breadcrumbs
PreparationCook macaroni in a saucepan of boiling salted water, but keep it just a little less cooked than if you were going to serve it straight away. Rinse in cold water immediately until cold, then return to pan and toss in olive oil to stop it sticking together.
Preheat oven to 180°C. Place speck in a large frying pan over high heat. Cook for 3 minutes or until light golden. Toss it through the pasta with 2 tbsp butter, 120g cheddar and sour cream. Season with salt and pepper.
Place breadcrumbs in a bowl and toss with remaining 2 tbsp butter until combined.
Divide pasta mixture among 6 x 250ml baking dishes and top with breadcrumb mixture and remaining 30g cheese. Bake for 10 minutes or until warmed through, and cheese and breadcrumbs start to brown.
* Speck, available from selected supermarkets, delis and butchers, is German-style smoked bacon.
As seen in Feast magazine, Issue 10, pg35.
Photography by Alan Benson.
If you enjoyed this Speck and sour cream macaroni cheese recipe then browse more Modern Australian recipes, pasta recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.
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