My standard macaroni and cheese, dressed up with a little crispy bacon and served with a side of sautéed rainbow chard – another of Mike’s favorite meals.
My standard macaroni and cheese, dressed up with a little crispy bacon and served with a side of sautéed rainbow chard – another of Mike’s favorite meals.
I don’t know why I’d never thought of bacon on mac & cheese. Looks delightful and I bet tastes fantastic!
YUM!😀
Cindy – one of our favorite restaurants in Brooklyn has a mac and cheese which you can get studded with thick chunks of bacon. It’s really decadent, so Mike requested bacon mixed into his birthday-week mac & cheese. I chopped a few strips of bacon into chunks and cooked them until they were crisp but still a little chewy, then drained them and mixed them into my cheese sauce before adding the pasta. It was really, really good. 🙂
If I ate bacon, that would be amazing, but regardless, that’s some quality mac n cheese right there!
Oh geez, I am so hungry now.
Mmm this looks delicious–I think it will be the perfect dinner for my Saturday night, thanks!!
Thanks, everyone!
This inspired me to tinker with my favorite comfort food. What a winner on the night before a huge grad school exam. I’m a vegetarian so don’t show my boyfriend the bacon version! Thanks and yummy!
Ha ha, Zoe, the bacon is totally optional – I’m glad you liked it!
One of my favorite comfort dishes last winter was mac & cheese with crumbled mexican chorizo. So delicious…
Daisy, that sounds amazing! I may have to try that soon. 😀
Jennifer… I’ve been reading A Dash of Bitters for a while now, only discovered your musings a couple months ago. Really enjoying the pictures and commentary. Plus, I feel like we are kindred cooks separated by a country. Well, except your food always looks nicer than mine… Bechamel based Mac and Cheese with sauteed chard! Mac and Cheese is one of my all time favorite comfort foods and we eat, if anything, too much chard. One of my favorite vegetables: a little garlic, some pepper flakes, anchovies, chard, and a squeeze of lemon. Anyway, thanks for the wonderful pictures and food!
Erik, thank you! Is there really such a thing as too much chard? 😀