Candied bacon with mac and pretzel crumb cheese
Nov 30, 1976 1:00pm- 1 hr cooking
- Serves 8
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Ingredients
Candied bacon with mac and pretzel crumb cheese
- 8 rindless bacon slices (500g)
- 1/3 cup (150g) firmly packed brown sugar
- 1 teaspoon cayenne pepper
- 500 gram (1 pound) macaroni
- 500 gram (1 pound) cream cheese, chopped
- 1 teaspoon sea salt
- 2 tablespoon dijon mustard
- 1 litre (4 cups) milk
- 300 millilitre pouring cream
- 1 1/2 cup (180g) grated vintage cheddar
- 1 1/2 cup (150g) grated mozzarella
- 200 gram (6½ ounces) pretzels
- 80 gram (2½ ounces) butter, melted
- 1 1/2 cup (150g) grated mozzarella
- 1/2 cup (60g) grated vintage cheddar
Method
Candied bacon with mac and pretzel crumb cheese
- 1Preheat oven to 220°C (200°C fan-forced). Lightly grease two large wire racks; place on two large oven trays lined with foil. Combine bacon, sugar and cayenne in a large bowl until bacon is well coated. Place bacon on racks. Bake for 15 minutes or until bacon is caramelised. Cool slightly, then chop coarsely. Reduce oven to 200°C (180°C fan-forced).
- 2Meanwhile, cook macaroni in a large saucepan of boiling salted water for 2 minutes less than the cooking time on the packet. Drain; return to pan.
- 3Make pretzel crumb.
- 4Process cream cheese, salt and mustard until smooth. Add half the milk; process until smooth. Transfer mixture to a large bowl; stir in remaining milk with cream, cheeses, candied bacon and warm macaroni until combined well. (Mixture will be very wet, but will thicken on cooking.)
- 5Spoon macaroni mixture into a lightly oiled 4 litre (16-cup) ovenproof dish. Top with pretzel crumb; bake 20 minutes or until golden.
Notes
Place pretzels in a zip-lock plastic bag; crush roughly with a rolling pin. Combine pretzels with butter and cheeses in a medium bowl. You can make the candied bacon a day ahead; store, covered, in the refrigerator.
