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Cheddar, English Pea & Bacon Mac & Cheese
Makes 6 to 8 servings
For the Mac & Cheese
- 1# Pasta, cooked in salted water, your choice on the shape
- 1qt Whole Milk
- 4T All Purpose Flour
- 4T Butter
- 4oz Cream Cheese
- 8oz Adams Reserve Cheddar, grated
- 4t Kosher Salt
In a sauce pan over medium-high heat, melt the butter and then stir in the flour. Cook, while stirring, for about 2 minutes. Whisk in about 1/3 of the milk and whisk until thoroughly combined. Add the remaining milk and bring to a boil, whisking often to avoid scorching. Once to a boil, remove from the heat and add in the cheeses and salt and whisk until combined. Combine the pasta and the sauce while the pasta is still warm, mix well.
For the Peas & Bacon:
- 8oz Frozen Sweet Peas, thawed
- 4ea Bacon Slices, large diced
- 2T Fresh Garlic, sliced
- 1/2t Kosher Salt
- 1T Fresh Oregano, leaves only
In a sauté pan over medium heat, render the bacon crisp. Once crispy, add the garlic and sauté until just beginning to brown. Add the oregano, stir for a few seconds and then add the peas and salt and sauté until warm.
Toss the peas & bacon into the mac & cheese and serve while still warm.