The Ultimate Macaroni  Cheese Recipe

Welcome to Home Cooking Haven where we believe that food is the ultimate expression of love, and we are so happy to share with you today Our Ultimate Macaroni Cheese Recipe. 

This dish is a true crowd-pleaser, combining a delectable mixture of cheeses, sauteed mushrooms, velvety fresh cream and crispy bacon.  Each bite is a symptom of flavors that will transport you to a place of true culinary bliss.

And as a treat, we're thrilled to share with you a recipe for our refreshing Heirloom Tomato Salad. Bursting with vibrant colors and the natural sweetness of ripe tomatoes, this salad is the perfect accompaniment to balance the richness of the macaroni cheese.

So... grab your apron, gather your loved ones, and get ready to create unforgettable memories around the dinner table with these two recipes.

Baked Macaroni Ingredients

Ingredients 500gr Macaroni or Tagliatelle 200g Streaky bacon diced. 250 (1 cup) Fresh cream. 500ml Milk. 30ml Butter. 5ml (Tbsp) flour. 500ml (2 cups) grated cheddar cheese (you can use mature, or a mixture of various cheese if the budget strings allow it). 250ml grated Mozzarella cheese. Fresh Tomato, sliced into rings.  Salt and Pepper to taste. Optional you can add sliced Mushrooms, green peas or even Broccoli.

Method First thing, place a large pot on your hob and cook the Macaroni according to packet instructions until almost done. Drain and put to one side Pre heat oven to 200°C. Grease a medium size ovenproof dish with non-stick spray. Using a frying pan fry Bacon until crispy. Remove Bacon and set aside. Using the same pan, melt the butter. Reduce the heat and gradually stir in the flour. Mix well, Now add the milk gradually, stirring continuously. If the sauce starts to become lumpy, whisk rapidly. Simmer for 5 minutes. Reheat and add cream, continue stirring sauce.  Remove from heat and stir in the cheddar cheese and Bacon. Season with salt and black pepper to taste. Place the cooked pasta with its sauce,  into the ovenproof dish, and spread mozzarella over the top.  Put into the oven and grill until crisp.

Plating

There are many ways of serving this tasty dish. Below are just a few ideas. With any fresh salad i.e. French, Greek or Italian. With steamed mixed peas and corn, baby carrots. With any sautéed green beans, peas, small carrots, broccoli, spinach and kale. Marinated Tomato salad. Of course, a fresh garlic bread,  rolls or french loaf.

Benefits of Garlic

And once again we are going to throw in a recipe for a salad which will pair very nicely with The Ultimate Macaroni and cheese Recipe laid out above. 

Heirloom Tomato Salad

Ingredients 1 small red onion, thinly sliced into small moons. 3 medium heirloom tomatoes ¼ cup packed fresh herbs such as basil, cilantro, dill, parsley combination. 2 TBSP extra-virgin olive Oil 1 TBSP red wine vinegar ½ tsp kosher salt ¼ tsp freshly ground pepper. Benefits of Herbs

Method Place the onion in a small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10mins. Core the Tomatoes and slice into ½ inch thick half moons. Place in a large bowl. and add the herbs, oil, vinegar, salt and pepper,. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 mins, but up to 30minutes before serving. Taste and season with more salt and pepper, vinegar or oil as needed. Uses for Salt

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.