Published Thursday, 18 October, 2012 by Sebastian
You will need:
boiling pan, x 1 (big enough to fit the macaroni in).
boiling pan, small, x 1 (for the cheese sauce).
frying pan, x 1.
colander, x 1.
knife, x 1.
chopping board, x 1.
wooden spoon, x 1
cheese grater, x 1.
1. Fill a boiling pan with enough water to submerge the macaroni and then bring to the boil. Once boiling, add the macaroni and turn the heat down to a simmer and leave for around 10 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). Once ready remove using a colander and drain well. At the same time heat the oil in a frying pan then add the chopped bacon. Fry for 8-10 minutes until crispy then set aside.
2. In the meantime melt the butter in a small boiling pan on a medium heat. Once melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk bit by bit whilst stirring continuously until all the milk is used and you are left with a thick, pourable white sauce.
3. Lastly, add the chopped brie, parmesan and crispy bacon to the white sauce and continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste and then enjoy (careful as the bacon is already salty).