Macaroni And Cheese With Bacon And Tomato

Directions

1. 1. Cook the macaroni for 7 min in boiling salted water to that a few drops of oil have been added. Drain well.
2. 2. Butter an ovenproof dish and prepare the sauce.
3. 3. Mix the macaroni with the sauce and pour into the dish.
4. 4. Sprinkle with grated cheddar cheese mixed with fresh bread crumbs.
5. 5. Arrange the bacon slices on top of the macaroni alternately with tomato slices. Bake for 15 - 20 min in the oven at 400 degrees or possibly till bacon is done.
6. *Mornay Sauce*
7. 1. Pour lowfat milk into a saucepan. Add in the onion cut into quarters with 2 slices of carrot, bay leaf, peppercorns, mace and parsley stalk.
8. 2. Cover and allow to heat on low heat without boiling for about 10 min. Remove from the heat an allow to infuse for an additional 10 min, covered.
9. 3. Make a roux (a blend of butter and four) by melting the butter in a saucepan. Don't allow the butter to brown. Add in the flour and stir well over a medium heat.
10. 4. Gradually add in the strained lowfat milk and stir briskly or possibly whisk till a smooth creamy sauce is made, season to taste.
11. 5. Mix the egg yolks with the cream and add in a little of the warmed sauce to it to temper the yolks and cream before incorporating back into the sauce.
12. 6. Lastly, mix in the grated parmesan cheese.