Farfalle and cheese

Farfalle and cheese

October 10, 2015

Ingredients:

Farfalle (bowtie) pasta, or any other of your choosing

Butter

Milk

Pepper

Cheddar Cheese

Worchester Sauce

Bacon

Directions:

Boil water and cook pasta as per directions

Make a roux with the butter and flour

Add milk and stir constantly until it thickens

Add cheese, pepper, and dash of worchester sauce

Pour cheese sauce over cooked and drained pasta

Add bacon to taste

Editor's Note:  Making a roux was covered in a previous post. It should be mentioned that you are not going to want to cook this one too long. The rich nutty flavours that you can develop with a well prepared roux may not be what you are looking for in a cheese sauce.

Today for lunch I decided to make a homemade version of mac and cheese with bacon. This version really doesn't take any longer than the classic KD and tastes at least a full order of magnitude better, and that's even before the bacon is added. If you were to leave out the cheese, pepper, and worchester sauce you would have a bechamel sauce which is the base for many other sauces, and can be used on its own. I didn’t put any ingredient amounts on here because it is really easy to scale as needed. As a general rule, use equal parts butter and flour, and then about a cup of milk per tablespoon of butter. You can very easily play around with the cheese types and amounts as per your own tastes

This was just a quick post to try to make up for not posting in so long, and it was a pretty tasty lunch.

Cheers and Best Wishes!

The Omnomnivore