INGREDIENTS – 2 oz Bacon – 10 oz Fettucine Pasta – 6 oz Cheddar Cheese – 2 oz Manchego Cheese – 1 tbsp Cornstarch – 1/4 cup Milk – 1 cup Water (use the pasta water) – 18-20 Butter Crackers – 1 tbsp Italian Parsley
Bacon makes everything delicious! Manchego cheese adds the perfect nuttiness to the sharp cheddar in this cheesy dish. Comfort food always includes mac and cheese, beloved by kids and adults. This meal comes together quickly with mainly pantry staples.
For the baking dish, I love to use a deep loaf dish vs. a casserole dish. The pasta and sauce stay thicker and creamier vs. drying out in a thinner layer.
SHRED YOUR CHEESES. AVOID USING PRE-SHREDDED CHEESES BECAUSE THEY DON'T MELT AND BECOME CREAMY LIKE DOING IT FROM A BLOCK WILL.
CHOP THE PARSLEY AND CRUSH THE CRACKERS.
ALL THE FLAVOR OF BACON BUT SINCE ONLY 2 OZ IS USED, NOT TAKING IN A LOT OF FAT.
COOK THE BACON BUT SAVE THE FAT, IT'LL BE USED LATER.
COOK THE CRUSHED CRACKERS AND PARSLEY TO THE LEFTOVER BACON GREASE. PUT IT ASIDE UNTIL IT'S TIME TO TOP THE MAC AND CHEESE.
BREAK THE FETTUCINE IN HALF AND ADD IT TO A ROILING POT OF PASTA WITH SALT & BIT OF OLIVE OIL ADDED. REMEMBER TO SAVE A CUP OF PASTA WATER!
PREPARE THE SAUCE WITH THE PASTA WATER, BOUILLON AND BACON PIECES.
WHISK IN THE CHEESES, ADD IN THE PASTA AND SEASON WITH SALT & PEPPER AS NEEDED.
ONCE THE PASTA AND CHEESE SAUCE IS ADDED TO THE LOAF PAN, SPRINKLE THE CRUMB MIXTURE OVER THE PASTA AND BAKE.